Servings
2
servingsPrep time
30
minutesCooking time
20
minutesTotal time
50
minutesIngredients
½ kg fish fillet
1 tbsp lemon juice
1 tsp pepper
1 tsp garlic-ginger paste
½ tsp salt
¼ tsp aginomoto
1 tsp soy sauce
1 egg
1 tbsp cornflour
1 tbsp ginger (chopped)
Salt to taste
Pepper to taste
2 tbsp curd
2 tbsp onions
1 tsp parsley
2 oz butter
1 tbsp flour
Stock
2 tbsp cream
Directions
- Fish
- Wash the fish fillets.
- Marinate lemon juice, pepper, salt, ginger & garlic paste, aginomoto, soy sauce, egg and cornflour for at least half an hour.
- Deep fry the fish and place in a serving dish.
- Sauce
- Pre-heat oven at 180C.
- Melt the butter and saute onions.
- Add ginger, parsley, and flour. Fry till brown.
- Add stock, salt, and pepper. Cook till it reaches a thick consistency.
- Whisk the curd and add to the sauce.
- Add cream.
- Pour on the fish.
- Bake for 5 minutes.
