Sweet soya glazed chicken salad, fried fish in creamy virgin olive oil

SWEET SOYA GLACED CHICKEN SALAD (4 Portions)

Ingredients
150 gms          Iceberg Lettuce, broken into pieces
150 gms          Carrots, cut into thin long strips
100 gms          Cucumber, pee1ed and cut into thin 10ng strips
75 gms            Beans Sprouts
100 gms          Cabbage, shredded
75 gms            Tomato, outer part cut into thin strips
75 gms            Spring Onion, sliced (white & green parts)
02 nos             Chicken Breast (boneless)
80 ml               Vinaigrette
150 ml             Sweet Soya Glace (refer recipe or use Teriyaki Sauce)
02 tbsp            Toasted Sesame Seeds

Method
-    Cut the chicken breast into 6 - 8 long slices.
-    Sauté in a pan with little oil.
-    When the pieces are lightly cooked on both sides, add the teriyaki sauce and cook for 2 minutes.
-    Take off fire and keep aside.
-    In the meantime, toss all vegetables in a bowl and mix with vinaigrette. (it is always better to keep the sliced vegetable in ice cold water for about an hour except the lettuce until used)  
-    Place the tossed vegetables on a plate and arrange the chicken slices on the salad.
-    Drizzle with reduced teriyaki sauce and sprinkle toasted sesame seeds on the salad.

SWEET SOYA GLACE

Ingredients
250 ml            Dark Soya Sauce
250 ml            Light Soya Sauce
60 ml              Rice Vinegar
300 gm           Sugar
01 no             Ginger 1" piece
03 nos            Garlic Cloves
½ no             Apple, roughly cut


Method
- Place all ingredients in a pan and cook very slowly for about 45minutes, reduce to 350 ml and strain.

PAN FRIED FISH IN A CREAMY VIRGIN OLIVE OIL, BAKED GARLIC AND CHILLI FLAKES (4 Portions)

Ingredients
12 nos            Cleaned Fish Fillet, cut into 40gms pieces (Modha or Seer)
To taste          Salt & Pepper
½ no             Lime
4 tbsp            Chopped Onions
1 tbsp            Chopped Garlic
2 tbsp            Olive Oil
80 ml             Fresh Cream
6 nos             Baked Garlic Cloves (peeled and crushed)
100 gms         Pomodor Mixture (tomato cubes marinated in olive oil) *refer previous recipe
2 tbsp            Chilli Flakes
1 no              Sprig of Basil for garnish

Preparation
-    Season the fish with salt, pepper and lime juice and leave aside. - Panfry fish on both sides very lightly in a non stick pan and keep aside.
-    Sauté onions & garlic in olive oil till light brown.
-    Add the chili flakes, sauté well and add the lightly cooked fish. - Mix in the baked garlic, pomodor mixture and cook for 2 minutes.
-    Finish off with fresh cream and correct the seasoning.
-    Arrange the fish on a plate and pour the sauce on top.
-    Garnish with a sprig of basil and serve accompanied by a side salad.