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Swaad Samundra Ka Fish Fillets (Salmon/Sole/Basa or any preferred variety) 200 g Stock (prepared from cubes or at home) 1 cup Small baby carrots (scraped, washed well and boiled lightly) 1-2 Sweet peas/tender beans (steamed or very lightly boiled) 2-3
Salt to taste Olive oil 1tsp Recipe Method: Wash and pat dry the fillets. Put the stock in a pan bring to boil, reduce heat and simmer on low flame. Add seasoning — salt, freshly ground peppercorns, celery. Gently lower fish fillets in stock and simmer for two to three minutes, to preferred taste. Sauté the vegetables, except celery, and arrange on a plate. Place the poached fish on a “pool” of a tablespoonful of stock. Serve with rice, noodles or polenta. Top with tomato salsa or kasundhi — home ground or bottled—paste.
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THE sea is limitless and so are the joys of seafood. If you have a tooth for Japanese food you can't do without seaweed and we have yet to come across a non-vegetarian diner who can resist prawns — grilled or in gravy. The variety of “Fruits of the Sea” is infinite indeed. Fish, as all the doctors tell us, is the healthiest of all meats — white and light. What bothered us for long years was the bones, till we discovered that large-sized salt water species doesn't present this obstacle and with much better availability on the shelves we have taken to fish, pardon us, like fish to water! We buy fillets — frozen or fresh — poach them lightly in stock and serve and savour them with assorted accompaniments — sweet peas, sprigs of green leaves, steamed polenta and never cease to wonder how wonderful are the subtle flavours released with every bite. Every time we treat ourselves to Swaad samundra ka we realise what we miss when we douse our fish with masala and oil. The poor fish perishes the second time when overpowered by sarson, methi, mirchi, ajwain and put through the boiling oil ordeal. The Japanese know how to draw maximum from the minimum and this saatvik recipe resembles many in their repertoire. You can easily substitute polenta with a katori of rice. Nothing stops you from “spicing things up” at this stage with this dish. 
Celery (one chopped) 2 sticks