edium heat. Saute the onion and chili peppers until softened. Add
ngredients in a bowl. Add fish and stir to coat.
Sauce
iberally with olive oil spray and place potato rounds in single
Lay out the flour, beaten egg and Panko bread crumbs on three (3) separate plates, or shallow pans.
Mix the onion, black pepper and parsley into the panko. Blend well.
Dip the seasoned fish in the flour, then egg and then press the fish into the seasoned Panko bread crumbs, coating the fish evenly on all sides.
Grease or line a baking pan with parchment paper.
Place the fish carefully in the baking pan.
spray the top with Pam or oil.
Bake at 350 for 15 to 20 minutes.
garlic powder, salt and cornstarch together and toss evenly with potatoes
5 mins, or until golden and cooked through.
Meanwhile, mix
irections or until golden brown and crisp.
Meanwhile, combine breadcrumbs
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
Arrange fish atop spinach, keeping the pieces side by side and larger
or the fish, whisk oil, cornstarch, oregano, paprika and cumin in a
mooth.
Pour batter over fish and stir to coat.
Let
izzle the fish with lemon juice and season with salt. Cover and chill
arge pot with low rim and add water. Put onion, garlic
large pan and saute the onion, garlic and zucchini for 4
mekins. Season fish. Place in a baking dish and pour milk
alt, garlic powder and paprika. Cool and store in an airtight
Sift the flour and cornstarch into a bowl and make a well
Heat oil in a large saucepan over medium heat. Saute onion, fennel and garlic for 4 mins, until soft. Add fish stock, 1/2 cup water, tomato puree and bay leaf. Bring to a boil then simmer, covered, for 15 mins. Remove bay leaf and blend until smooth. Strain.
Return to medium heat. Season. Add fish and simmer for 2-3 mins, until fish is cooked. Serve with toast.
Heat oil in a medium saucepan on medium heat. Cook onion and garlic for 3-5 mins or until the onion is soft. Add carrot, zucchini, mushroom, stock and 1/2 cup water. Cover and bring to a boil.
Add the beans and orzo pasta. Cook, covered, for 5 mins. Add the fish and cook, covered, for 2 mins more or until the fish is cooked and the pasta is tender. Season.
Combine the pesto and sour cream in a small bowl. Ladle the soup into serving bowls and top with pesto cream. Serve with bread.