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Fish & Shellfish
Breaded Fish
- serves 4
- serves 4
- serves 4
- serves 4
- serves 4
Stewed Fish
- serves 4
| 500gr. |
boneless white fish filets |
| 4 Tbsp. |
vegetable oil |
| 1 tsp. |
tomato paste |
| 1/2 tsp. |
black pepper |
| 1 tsp. |
red pepper flakes |
| 1/2 cup |
water |
| 1 Tbsp. |
flour |
| 1 Tbsp. |
cold milk |
| 2 |
small onions |
| 2 |
plum tomatoes |
| 1/4 cup |
finely chop chives |
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salt to taste |
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Cut boneless fish filets in big
cubes.
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Finely slice the onions in rings
and cube the tomatoes. Set aside.
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Over medium fire, heat oil in a
big skillet add fish, tomato paste, black pepper and pepper flakes. Add
water and simmer gently for about 20min.
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Mix flour to a paste with milk
and stir this in to thicken the gravy. Boil again for 5min., stirring all
the time.
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Add onion and tomatoes, cook for
another 5min. Add chives mixing thoroughly, remove from heat and serve.
Serve with white rice or roti.
Curried Fish
Cook in the same way as stewed fish,
adding 2 Tbsp. of curry to the fish and if possible use coconut milk instead of
water, leaving out the cow's milk.
- serves 4
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