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OB Chillie
🇨🇾 CyprusSauces & Prep Items

🥣 OB Chillie

Chillies need to sit in the mixture overnight to infuse and develop proper flavour. Always check there is enough oil in the chillies if being used the next day. Chillies must be used within 3 days. Chillies must alway…

FishSulphites

Ingredients

  • •8kg Green chillies
  • •6L OB White vinegar
  • •20g OB Fish spice
  • •2L Rapeseed Oil

Method

  1. 1Chop or mince green chillies finely.
  2. 2In a large sealable container, mix the minced / chopped chillies the fish spice.
  3. 3Add the vinegar and stir well.
  4. 4Cover the container, label and date it, and place this mixture in the cold room overnight to allow it to infuse.
  5. 5The next day, mix the infused chillies with the oil.
  6. 6Place 30g of chilli mix in a small bowl per serving.

Notes

  • •Chillies need to sit in the mixture overnight to infuse and develop proper flavour.
  • •Always check there is enough oil in the chillies if being used the next day.
  • •Chillies must be used within 3 days.
  • •Chillies must always be kept cool - in the fridge or stored over ice.
  • •Do not recycle sauces returned from tables.

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

FLAT TOP COOKING METHODfish
SOP 9 · Food Book
Fish: dust the fish on both sides in dry mix or dust with cajun spice in a separate pan, drizzle vegetable oil onto the grill, grill the fish on both sides. The reason we use a dry mix is to flavor the fish and prevent it from sticking to the grill. Dust off excess dry mix before placing on the grill. Calamari: dust the calamari with fish spice or cajun spice in a separate pan, drizzle vegetable oil onto the grill, grill the calamari turning it over to cook the calamari on all sides. These methods apply to calamari heads and steak too. Prawns: For cajun; sprinkle the flesh side of the prawn with cajun spice. Splash oil on the grill and place prawns flesh side down and cook, turn the prawn once and cook on the shell until shells are pink. For grilling; remove pre-spiced prawns from the container and place it flesh side on the grill. No need to add more oil. Cook until the flesh turns white, turn the prawn over onto the shell and cook further until the shell is pink. Salmon: drizzle a small amount of vegetable oil onto the flat top, place the fish onto the oil & grill on both sides turning over once, 2 minutes on a side. Whole fish: make 3 incisions on the side of the fish, dust the fish in dry mix lightly on both sides, shake off the excess dry mix, drizzle vegetable oil onto the grill and place the fish onto the oiled section, grill on both sides for 6 minutes = 12 minutes in total.
FRYER COOKING METHOD
fish
SOP 9 · Food Book
Hake: Place the basket into the oil, dust the hake portion in dry mix, shaking off the excess, dip into our batter mix, check that it is evenly coated, gently slide the fish into the oil. Using the strainer gently turn the fish over to allow the batter to brown on both sides. The fish is in fact steaming inside the protective layer of the batter. Fry the fish in the oil for around 4 minutes until the batter is golden. Lift the basket & allow the oil to drain off for a few seconds. Plate the fish. Calamari: Dust the calamari evenly in the dry mix, shake off the excess dry mix and place the calamari into a frying basket & lower the basket into the oil. Deep fry the calamari for around 2 minutes. the calamari should be crisp & golden on the outside, soft & cooked on the inside. Crunchy Fish Bites: dust the fish in dry mix, shaking off the excess, then dip the fish into the batter lightly and lastly into the panko crumb. Lay the coated fish bites into the frying basket & deep fry for 2-3 minutes until the coating is golden. Lift the basket from the oil & drain off the excess. Panko Zucchini: dust the zucchini with dry mix, shaking off the excess, then dip the zucchini into the batter mix, after batter dip into the crunchy panko crumb then lower the basket into the oil & gently lower the zucchini into the oil, deep fry until golden , this will take around 3-4 minutes. Lift the basket out of the oil, drain off the excess oil & serve.
SEAFOOD PRODUCTSfish
SOP 6 · Bar and Deli
Prawns Prince Marinated 2 Days Prawns King 2 Days Mussels Cooked 1 Day White Bait Defrosted 1 Day Calamari Tubes/Heads Portions 3 Days Pre-made panko prawns 2 days Whole fish defrosted 3 Days Oysters Fresh in oyster tank 7-10 Days Hake 3 Days Platter Fish 3 Days White Fish Fillets 3 Days Salmon Fillets 3-4 Days Salmon Fillets Fresh 3-4 Days
GRILLING DO NOTSfish
SOP 9 · Food Book
Don`t set the flat top onto the highest temperature but regulate the temperature to 220 ºC, keeping in mind that there are areas on the flat top that are hotter and areas that are cooler. Don`t use palm oil to grill fish with, only use vegetable oil. Don`t forget to dust the fish in dry mix before grilling, this prevents the fish from sticking to the grill.
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