Wok of success from Nepal

Manzil Thapa

It’s been 23 years since I came to Bengaluru from Nepal. I’ve seen the hotel industry change over the years, including my skills in the kitchen.

My father worked in the hotel industry and that’s probably how I found my interest too. As long as I can remember, I have always enjoyed being in the kitchen.

When I was about nine years old, I used to prepare various dishes. My family would actually request that I cooked a meal. One of the first dishes I made was a Nepali dish called Gundruk. It’s a fermented leafy green vegetable, almost radish-like, that I made into a soupy format. It was a huge hit.

Unlike other chefs, I don’t have any formal training — I never went to culinary school. I started working in a restaurant when I was 12 years old and it was just work experience that brought me here. I moved to the South for a better work opportunity and I am proud that I made the right decision. I came here to work as a helper and now I am the Unit Chef at Asia Kitchen.

I’m happy to see that my five-year-old son has also taken an interest in the culinary world. When I’m home on the weekends, I cook for my family. My son volunteers to help cut the vegetables whenever I am making something. He doesn’t know all the ingredients but he sure knows his vegetables.

The culinary world is such that you are always working. A major part of your life is spent in the kitchen but I couldn’t ask for a better life.

The recipe shared today is Fish in Basil Sauce. It’s a simple dish that you can make at home. The best part is, you can have it a complete meal and know that you’ve had a healthy meal as well.

Fish in Basil Sauce

Fish in Basil Sauce​ Recipe

Ingredients

- Sliced fish, 150 gm
- Chopped ginger, 1/2 tsp
- Chopped garlic, 1/2 tsp
- Chopped chilli, 1/2 tsp
- Oyster sauce, 1 tbsp
- Light soya, 2 tbsp
- Dark soya, 1 tsp
- Seasoning as per requirement
- Corn flour, 2 tbsp
- Basil leaves, 10
- Lemon juice, 1/2 tsp

Method

- Take the slice of fish and marinate it with egg, corn flour, maida and ginger and few drop oil.

- Deep fry it.

- Heat the wok, add one tablespoon oil and chop ginger garlic and chilli.

- Stir it well and let it cook for a few minutes.

- Add oyster sauce and one ladle stock water and bring it to a boil.

- Add the light and dark soya and seasoning.

- Add corn flour to the gravy to thicken it

- Add the deep fried fish and basil.

- Finish with lemon juice.

Manzil Thapa