What are the main ingredients in Aromatic Amritsari-style Dorado?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Aromatic Amritsari-style Dorado?

Calories: 899, Carbs: 77 grams, Fat: grams, Protein: 48.1 grams, Sugar: 10.7 grams, Salt: 752 grams

How do I prepare Aromatic Amritsari-style Dorado?

AMAZING DINNER: Plate up the warmed rotis and smear with some of the loosened mayo. Top with the shredded leaves, the dorado pieces, the fresh sambal, and the charred avocado slices. Drizzle over any remaining mayo and sprinkle over the remaining coriander. Enjoy your hard work, Chef! ROTIS: Return the pan, wiped down, to a medium heat. When hot, toast the rotis until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. DELISH FISH: Pat the dorado dry with paper towel. Coat in the Amritsari spice mix and seasoning. Place a pan (or return the pan) over medium-high heat with a drizzle of oil. When hot, fry the fish until golden, 2-3 minutes per side. Remove from the pan, rest for a minute, and cut into bite-sized pieces. SOME AVOCADO: Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Place a pan or griddle pan over medium-high heat. Brush the cut-side of the avocado with oil. When hot, fry the avocado, cut-side down, until slightly charred, 3-5 minutes. Slice and toss with the lemon juice, a drizzle of olive oil, and seasoning. SAMBAL ENSEMBLE: In a bowl, combine the diced tomato, the sliced spring onion (to taste), ½ of the picked coriander, a drizzle of olive oil, and seasoning. Set aside. In a small bowl, loosen the mayo with water in 5ml increments until slightly loosened. Set aside.

What should be prepared from my kitchen to make Aromatic Amritsari-style Dorado?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Aromatic Amritsari-style Dorado

This famous street food dish is a fried fish recipe on a different scale! Garlic That Mayo-covered rotis form the base, topped with fresh green leaves, a zingy sambal, charred creamy avo, and crispy dorado pieces covered in fragrant spices.

Aromatic Amritsari-style Dorado

with charred avocado, sambal & warm rotis

Hands on Time: 10 - 30 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Amritsari Spice Mix
Avocado
Avocados
Cocktail Rotis
Dorado Fillet
Dorado Fillets
Fresh Coriander
Green Leaves
Lemon Juice
Spring Onion
Spring Onions
That Mayo (Garlic)
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Aromatic Amritsari-style Dorado

Serves 1

SAMBAL ENSEMBLE
In a bowl, combine the diced tomato, the sliced spring onion (to taste), ½ of the picked coriander, a drizzle of olive oil, and seasoning. Set aside. In a small bowl, loosen the mayo with water in 5ml increments until slightly loosened. Set aside.
SOME AVOCADO
Halve the avocado and set aside one half for another meal. Peel off the avocado skin, keeping the flesh intact. Place a pan or griddle pan over medium-high heat. Brush the cut-side of the avocado with oil. When hot, fry the avocado, cut-side down, until slightly charred, 3-5 minutes. Slice and toss with the lemon juice, a drizzle of olive oil, and seasoning.
DELISH FISH
Pat the dorado dry with paper towel. Coat in the Amritsari spice mix and seasoning. Place a pan (or return the pan) over medium-high heat with a drizzle of oil. When hot, fry the fish until golden, 2-3 minutes per side. Remove from the pan, rest for a minute, and cut into bite-sized pieces.
ROTIS
Return the pan, wiped down, to a medium heat. When hot, toast the rotis until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
AMAZING DINNER
Plate up the warmed rotis and smear with some of the loosened mayo. Top with the shredded leaves, the dorado pieces, the fresh sambal, and the charred avocado slices. Drizzle over any remaining mayo and sprinkle over the remaining coriander. Enjoy your hard work, Chef!

Tomato - 1
Spring Onion - 1
Fresh Coriander - 4g
That Mayo (Garlic) - 30ml
Avocado - 1
Lemon Juice - 10ml
Dorado Fillet - 1
Amritsari Spice Mix - 22,5ml
Cocktail Rotis - 3
Green Leaves - 20g

Download the Recipe

Serves 2

SAMBAL ENSEMBLE
In a bowl, combine the diced tomato, the sliced spring onion (to taste), ½ of the picked coriander, a drizzle of olive oil, and seasoning. Set aside. In a small bowl, loosen the mayo with water in 5ml increments until slightly loosened. Set aside.
SOME AVOCADO
Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Place a pan or griddle pan over medium-high heat. Brush the cut-side of the avocado with oil. When hot, fry the avocado, cut-side down, until slightly charred, 3-5 minutes. Slice and toss with the lemon juice, a drizzle of olive oil, and seasoning.
DELISH FISH
Pat the dorado dry with paper towel. Coat in the Amritsari spice mix and seasoning. Place a pan (or return the pan) over medium-high heat with a drizzle of oil. When hot, fry the fish until golden, 2-3 minutes per side. Remove from the pan, rest for a minute, and cut into bite-sized pieces.
ROTIS
Return the pan, wiped down, to a medium heat. When hot, toast the rotis until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
AMAZING DINNER
Plate up the warmed rotis and smear with some of the loosened mayo. Top with the shredded leaves, the dorado pieces, the fresh sambal, and the charred avocado slices. Drizzle over any remaining mayo and sprinkle over the remaining coriander. Enjoy your hard work, Chef!

Tomato - 1
Spring Onion - 1
Fresh Coriander - 8g
That Mayo (Garlic) - 60ml
Avocado - 1
Lemon Juice - 20ml
Dorado Fillets - 2
Amritsari Spice Mix - 45ml
Cocktail Rotis - 6
Green Leaves - 40g

Download the Recipe

Serves 3

SAMBAL ENSEMBLE
In a bowl, combine the diced tomato, the sliced spring onion (to taste), ½ of the picked coriander, a drizzle of olive oil, and seasoning. Set aside. In a small bowl, loosen the mayo with water in 5ml increments until slightly loosened. Set aside.
SOME AVOCADO
Halve the avocados and set aside one of the halves for another meal. Peel off the avocado skin, keeping the flesh intact. Place a pan or griddle pan over medium-high heat. Brush the cut-side of the avocados with oil. When hot, fry the avocados, cut-side down, until slightly charred, 3-5 minutes. Slice and toss with the lemon juice, a drizzle of olive oil, and seasoning.
DELISH FISH
Pat the dorado dry with paper towel. Coat in the Amritsari spice mix and seasoning. Place a pan (or return the pan) over medium-high heat with a drizzle of oil. When hot, fry the fish until golden, 2-3 minutes per side. Remove from the pan, rest for a minute, and cut into bite-sized pieces.
ROTIS
Return the pan, wiped down, to a medium heat. When hot, toast the rotis until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
AMAZING DINNER
Plate up the warmed rotis and smear with some of the loosened mayo. Top with the shredded leaves, the dorado pieces, the fresh sambal, and the charred avocado slices. Drizzle over any remaining mayo and sprinkle over the remaining coriander. Enjoy your hard work, Chef!

Tomatoes - 2
Spring Onions - 2
Fresh Coriander - 12g
That Mayo (Garlic) - 90ml
Avocados - 2
Lemon Juice - 30ml
Dorado Fillets - 3
Amritsari Spice Mix - 67,5ml
Cocktail Rotis - 9
Green Leaves - 60g

Download the Recipe

Serves 4

SAMBAL ENSEMBLE
In a bowl, combine the diced tomato, the sliced spring onion (to taste), ½ of the picked coriander, a drizzle of olive oil, and seasoning. Set aside. In a small bowl, loosen the mayo with water in 5ml increments until slightly loosened. Set aside.
SOME AVOCADO
Halve the avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Place a pan or griddle pan over medium-high heat. Brush the cut-side of the avocados with oil. When hot, fry the avocados, cut-side down, until slightly charred, 3-5 minutes. Slice and toss with the lemon juice, a drizzle of olive oil, and seasoning.
DELISH FISH
Pat the dorado dry with paper towel. Coat in the Amritsari spice mix and seasoning. Place a pan (or return the pan) over medium-high heat with a drizzle of oil. When hot, fry the fish until golden, 2-3 minutes per side. Remove from the pan, rest for a minute, and cut into bite-sized pieces.
ROTIS
Return the pan, wiped down, to a medium heat. When hot, toast the rotis until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
AMAZING DINNER
Plate up the warmed rotis and smear with some of the loosened mayo. Top with the shredded leaves, the dorado pieces, the fresh sambal, and the charred avocado slices. Drizzle over any remaining mayo and sprinkle over the remaining coriander. Enjoy your hard work, Chef!