Fried Fish In Spicy Paste Recipe
Ingredients
| Fillet | 750 Gram | |
| 6-8 tablespoons corn oil, for shallow-frying | ||
| Cornflour | 250 Gram | |
| Lime wedges, to garnish | ||
| 2 tablespoons powdered coconut | ||
| 1 1/2 teaspoons ginger pulp | ||
| Salt | 1 Teaspoon (Spice paste:) | |
| Tomato puree | 1 Tablespoon (Spice paste:) | |
| Ground cumin | 1 1/2 Teaspoon (Spice paste:) | |
| Chilli powder | 1 1/2 Teaspoon (Spice paste:) | |
| Coriander | 2 Tablespoon, chopped (Spice paste:) | |
| Onion | 1 Small, finley diced (Spice paste:) | |
| Lemon juice | 1 Tablespoon (Spice paste:) | |
Directions
1. Wash the plaice fillet and cut it into small pieces. Pat dry with kitchen paper and set aside.
2. Place the coconut powder, ginger, salt, tomato puree, ground cumin, chilli powder, fresh coriander, onion and lemon juice in a bowl and blend together with a fork. Add the plaice and coat well with the spice mixture.
3. Heat the oil in a frying pan. While it is heating, dip the fish pieces into the cornflour then fry them, two or three at a time, turning them at least twice.
4. Remove the fish pieces and arrange on a serving dish. Serve garnished with lime wedges.
2. Place the coconut powder, ginger, salt, tomato puree, ground cumin, chilli powder, fresh coriander, onion and lemon juice in a bowl and blend together with a fork. Add the plaice and coat well with the spice mixture.
3. Heat the oil in a frying pan. While it is heating, dip the fish pieces into the cornflour then fry them, two or three at a time, turning them at least twice.
4. Remove the fish pieces and arrange on a serving dish. Serve garnished with lime wedges.
Chef
