Best 2 Ni Recipes

PATRA NI MACHHI

Steps:

• If using a charcoal grill, fill a chimney starter with charcoal, and light.
• Place coconut, peppers, cilantro, mint, cumin, sugar, 3/4 teaspoon of salt and about half the lime juice in the bowl of a food processor, and process until very finely chopped, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. Add more lime juice as needed to create a smooth paste. Taste, and adjust salt as needed; set aside.
• Unfold banana leaves, and carefully remove the center rib, if necessary. If using fresh banana leaves, pass them over a flame for a moment until they soften. Cut the leaves into 6 12-to-14-inch rectangles, and set aside.
• Portion the fish into 6 servings. (If using a thicker fillet like sea bass, slice the fish ½-to-¾-inch thick, and portion out multiple pieces as a serving.) Season the fish lightly with salt on both sides.
• Place a piece of banana leaf on a cutting board with the dull side facing up and positioned with a short overhang at the top. Gently place a portion of fish about 4 inches down from the top of the leaf. Coat both sides of the fish with the chutney (2-3 tablespoons per serving). Fold the top edge of the banana leaf down over the fish, then fold in the sides. Continue folding the fish down to the bottom edge of the banana leaf to form a packet. Repeat with remaining fish and banana leaves.
• When the coals are white-hot, pour them out of the chimney starter into the grill to form a hot bed of coals. Use tongs to move any flaming coals off to one side of the grill. Set the grill grates over the coals, and allow them to get hot. If using a gas grill, preheat to medium-high.
• When the grill grates are very hot, arrange the packets on the grill in a single layer. Avoid cooking directly over a flame. Grill the packets 5 minutes, rotating 180 degrees halfway through. Flip the packets, and cook the fish 4 to 6 minutes more, again rotating to ensure even browning. When simmering juices drip from the parcels and the fish begins to feel firm to the touch, it's done. To be sure, unwrap one piece of fish, and poke it with a knife or your finger. If it begins to flake, it's done. If it's still translucent or doesn't flake, rewrap, and return it to the grill for another minute.
• Serve hot, allowing each diner to experience the gush of aromatic steam upon unwrapping her own piece of fish at the table.

CHIKUZEN-NI

Steps:

• Tip the dried shiitake and burdock into a bowl, cover with 250ml water and soak for at least 2 hrs. Drain, reserving the liquid, topping up with enough fresh water to make 250ml. Cut the chicken thighs into 4cm cubes, tip them into a bowl and toss with 1 tbsp each of the sake and soy sauce, rubbing these into the chicken. Set aside.
• Briefly cook the snow peas in a pan of boiling water with a pinch of salt for 50 seconds. Remove to a colander using a slotted spoon and rinse in cold water to cool quickly. Boil the bamboo shoots in the pan for 6 mins, then scoop into a bowl using a slotted spoon. Repeat with the carrots and scoop into a separate bowl. Drizzle the vinegar into the boiling water and cook the lotus root, konnyaku and burdock for 6 mins, then drain.
• Tip the reserved mushroom stock into a separate saucepan along with the sugar, rehydrated mushrooms, bamboo shoots, konnyaku and burdock, and cover with a drop lid. If you don't have a drop lid, use a lid slightly smaller than the pot. Bring to the boil, then reduce the heat to low and simmer for 30 mins.
• Meanwhile, heat the sesame oil in a large frying pan or wok over a medium-high heat. Remove the chicken from the marinade and fry for 5 mins until cooked through, browned and crisp. Once cooked, transfer the chicken, draining off the oil, to the simmering dashi stock pot. Add the remaining sake and soy sauce, the mirin and ⅓ tsp salt, and cook for 3 mins. Tip in the lotus roots and carrots, bring to the boil and cook for 5 mins, skimming the surface to remove any scum, if needed. Taste for seasoning and check all the veg is tender.
• Ladle into shallow bowls, top with the snow peas and serve with hot Japanese rice and miso soup.