It is the season of Lent and we know that many people observe religious customs during this time. Therefore, today we will provide you with a sumptuous Fish recipe to satisfy your Easter cravings. Check it out below.
For 4 people
- 2 pound(s) snapper fillet
- 1/2 cup(s) Vinegar
- 1 cup(s) water
- 4 tablespoon(s) Black Pepper
- 2 teaspoon(s) salt
- 2 ounce(s) flour
- 2 medium eggs
- 1 cup(s) Vegetable Oil
- TO MAKE SWEET CORN SAUCE:
- 2 tablespoon(s) Vegetable Oil
- 2 clove(s) garlic, minced
- 1 large onion, chopped
- 1 teaspoon(s) ginger
- 1 cup(s) fish stock*
- 1 teaspoon(s) egg powder
- 1 tablespoon(s) sesame oil
- 2 tablespoon(s) sugar
- 2 ounce(s) green sweet pepper, julienne
- 2 ounce(s) red sweet pepper, julienne
- 1 can(s) Cream Style Corn (use any brand)
Fish with Sweet Corn Sauce Directions
In a bowl combine flour, remaining black pepper and salt. In another bowl whisk egg thoroughly.
Dip seasoned fish fillet into egg wash, then coat in seasoned flour.
Heat Grace Vegetable Oil and fry fish fillet on both sides until golden brown. Drain on absorbent paper and set aside.
SAUCE: In a saucepan heat Vegetable Oil, add minced garlic, onion and chopped ginger and saute for 2 minutes.
Dissolve egg powder in fish stock. De-glaze pan using fish stock mixture, add sesame oil, sugar, remaining Vinegar and sweet peppers, allow to simmer.
Add Cream Style Corn, combine well and continue to simmer for an additional minute.
Drizzle over fried fish fillet.
METHOD NOTE: Fish Stock: Dissolve Fish Tea Mix into 2 cups boiling water. Allow to stand for 10 minutes, strain and use.
TO SERVE : Garnish with sesame seeds. Serve with your favorite stir-fried vegetables or pasta dish.
RECIPE NOTE : Julienne – to cut into thin strips.
via Grace Food
Image via apronstringsblog.com