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    8 oz Firm white fish fillets, cut into 2 Inch pieces
    1/2 cup Water
    1 tablespoon Lemon juice
    3 Peppercorns
    1 Bay leaf
    1 ds Salt

    SAUCE

    2 teaspoon Vegetable oil
    1/2 cup Sliced onion
    1/2 teaspoon All-purpose flour
    1/4 cup Water
    1 tablespoon Lemon juice
    1 1/2 teaspoon each granulated sugar and malt vinegar or cider vinegar
    1/4 teaspoon Each curry powder and salt
    1 ds Pepper
    Lemon twists
    Parsley sprig

    1. To Prepare Fish, using paper towels, pat fish dry.

    2. In small nonstick skillet combine water, lemon juice, and seasonings and bring to the boil.

    3. Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish to a bowl; set aside.

    4. Discard cooking liquid.

    5. To Prepare Sauce, Wipe same skillet clean; add oil and heat. Add onion and cook until translucent.

    6. Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute.

    7. Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled.

    8. Just before serving, toss again and garnish with lemon and parsley.

    Makes 2 servings.


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