Fish Made Delicious With Yvonne Fernando

5 March 2021 11:24 am

Fish Sixty Five

Ingredients :

500 g. Mullet fish cubes
1 tsp. Salt
2 tbs. Lime Juice
1 tsp. Chili Powder
1 tbs. Garlic Paste
1 tsp. Ginger Paste
1 tsp. Coriander Powder
½ tsp. Cumin Powder
½ tsp. Pepper Powder
Pinch of Cinnamon
Pinch of Tandoori Colour Powder

Method :
Mix all above ingredients together with the fish cubes and set a side for 30 minutes.

In a bowl mix :

2 tbs. Corn flour
2 tbs. Rice Flour
1 tbs. Wheat Flour
3 tbs. Mint leaves Chopped
¼ tsp Salt
Pinch of Tandoori Colour Powder
Dust above ingredients over the marinade fish and deep fry in
oil until crispy

Crispy Lemon Fish With Pea Hommus

Ingredients :

Pea Hommus
100 gr. Frozen Peas
150 gr. Boiled Click peas
¼ cup. Mint Leaves
2 tbs. Olive Oil
½ tsp. Salt
½ tsp. Pepper
3 tbs. Lemon Juice
¼ cup Chick Pea boiled water
1 tbs. Tahina cream
Place above ingredients in a food blender and blend till smooth.

Ingredients :

300 gr. White fish fillet
¾ tsp. Salt
½ tsp. Pepper
2 tbs. Lemon Juice
½ tsp. Lemon rind
60 g. Rice flour

Method :

Marinate the fish with above ingredients leaving the rice flour out set a side for 15 minutes, dust the fish with rice flour and heat three tablespoons olive oil in a non – stick pan and fry over high heat 3 – 4 minutes on both sides until golden colour. Serve the fish with pea hommus, mint leaves, lettuce and carrot ribbons.

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