Rasika's black cod is first marinated with red wine vinegar, fennel seeds, star anise, and ginger garlic paste. It is then marinated with full-fat yogurt, ginger garlic paste, chili powder, honey, fresh dill, heavy cream, salt, and English cheddar cheese. The fish is baked in the oven, resulting in a gratinée effect with a crust of melted cheese on top. It is served on a bed of potatoes tossed with dill, cumin, ginger, and green chiles.
red wine vinegar / fennel seeds / star anise / ginger garlic paste / yogurt / chili powder / honey / dill / cream / salt / English cheddar
From Prep to Plate
Host Seth Tillman heads to Rasika Indian restaurant in Washington D.C., where he meets James Beard Award-Winning Chef Vikram Sunderam. Chef Vikram shows Seth the secret to Rasika's black cod, which is twice marinated in a unique blend of ingredients and then topped with English cheddar cheese for a gratinée effect. Seth discovers the culinary wonders of Indian cuisine and learns about the introduction of seafood to Indian cuisine. The meal also includes mouthwatering palak chaat, a famous fried spinach dish that perfectly complements the black cod.