Product Details

Ingredients:

For the Dough:

• All-purpose flour (maida): 2 cups
• Salt: 1/2 tsp
• Water: As needed
• Oil: 1 tsp

For the Fish Filling:

• Fish fillets: 250 g (boneless, any firm fish like cod, tilapia, or basa)
• Onion: 1 medium (finely chopped)
• Garlic: 3-4 cloves (minced)
• Ginger: 1 tsp (grated)
• Green chilies: 1-2 (finely chopped)
• Soy sauce: 1 tsp
• Salt: To taste
• Black pepper: 1/2 tsp
• Coriander leaves: 2 tbsp (finely chopped)
• Oil: 1 tbsp

Instructions:

1. Prepare the Dough:

1. Combine all-purpose flour, salt, and oil in a mixing bowl.
2. Gradually add water and knead into a soft, smooth dough.
3. Cover with a damp cloth and let it rest for 30 minutes.

2. Prepare the Fish Filling:

1. Steam or poach the fish fillets until cooked. Let them cool and flake the flesh using a fork.
2. Heat oil in a pan. Add garlic, ginger, and green chilies. Sauté until fragrant.
3. Add the chopped onion and cook until soft.
4. Stir in the flaked fish, soy sauce, black pepper, and salt. Mix well and cook for 2-3 minutes.
5. Add coriander leaves, mix, and allow the filling to cool completely.

3. Shape the Momos:

1. Divide the dough into small balls and roll each into thin discs (3-4 inches in diameter).
2. Place a spoonful of the fish filling in the center of the disc.
3. Fold and pleat the edges to seal the momo. Repeat for all.

4. Steam the Momos:

1. Heat a steamer or idli cooker. Grease the steamer plate lightly with oil.
2. Arrange the momos in the steamer, ensuring they don’t touch each other.
3. Steam for 10-12 minutes or until the outer covering turns translucent.

5. Serve:

• Serve hot with chili garlic sauce, soy sauce, or a spicy chutney.

Tips:

• Ensure the fish filling is not watery to prevent the momos from breaking.
• Use fresh, boneless fish for the best flavor.
• For a crispy variation, you can pan-fry or deep-fry the momos after steaming.

Enjoy your delectable fish momos! 🐟🥟✨