eCook Meal
Aromatic Amritsari-style Dorado
with charred avocado, sambal & warm rotis
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.
Serving guide
Choose your portion size.
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!
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!
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
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!
Tomatoes - 2
Spring Onions - 2
Fresh Coriander - 15g
That Mayo (Garlic) - 120ml
Avocados - 2
Lemon Juice - 40ml
Dorado Fillets - 4
Amritsari Spice Mix - 90ml
Cocktail Rotis - 12
Green Leaves - 80g
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Aromatic Amritsari-style Dorado?
The preparation time for Aromatic Amritsari-style Dorado with charred avocado, sambal & warm rotis is between 10 and 30 minutes.
What is the total time required to make Aromatic Amritsari-style Dorado with charred avocado, sambal & warm rotis?
The total time required to make Aromatic Amritsari-style Dorado with charred avocado, sambal & warm rotis is between 35 and 60 minutes.
How many servings does Aromatic Amritsari-style Dorado provide?
4 servings
What are the main ingredients in Aromatic Amritsari-style Dorado?
Amritsari Spice Mix, Avocado, Cocktail Rotis, Dorado Fillet, Fresh Coriander, Green Leaves, Lemon Juice, Spring Onion, That Mayo (Garlic), Tomato
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?
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. 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! 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.
What should be prepared from my kitchen to make Aromatic Amritsari-style Dorado?
Amritsari Spice Mix, Avocado, Cocktail Rotis, Dorado Fillet, Fresh Coriander, Green Leaves, Lemon Juice, Spring Onion, That Mayo (Garlic), Tomato
How many calories does Aromatic Amritsari-style Dorado have?
899 calories
How much fat content does Aromatic Amritsari-style Dorado have?
grams