36
Fish
Arranging
Thin llets of sh i.e.
plaice, should be rolled up
prior to cooking to avoid
overcooking on the thinner
outside edge and tail.
Fish steaks should be
arranged in a circle,
thicker part to the outside.
Cover with cling lm or lid.
Liquid
Fresh sh should always
be sprinkled with 30 ml
(2 tbsp) of water, lemon
juice or white wine.
When cooking Frozen
sh, add liquid as above
for even cooking.
Do not sprinkle salt onto
sh before cooking as this
may make the sh dry.
Noise
During cooking, popping
sounds may be heard.
This is due to moisture
trapped between the
esh, particularly with oily
sh such as salmon and
mackerel. This can be
minimised when cooking
the sh if the skin and
esh is pierced several
times with a cocktail stick.
Fish Curry Serves 2
Dish: casserole dish (1.5 litre (3 pt))
1. Melt the butter in the casserole dish on High
power for 30-40 secs. or until melted.
2. Stir in the garlic and onion and cook covered
on High power for 3 mins.
3. Stir in the our, curry powder, lemon rind and
juice and sh stock. Cover and cook on High
power for 3 mins. stirring halfway through
the cooking time.
4. Stir in the remaining ingredients except the
coconut, cover and cook on High power for
4-5 mins. or until sh akes, stirring
occasionally.
5. Break up the coconut with a fork, then stir
into the curry.
Ingredients
25 g (1 oz) butter
1 clove garlic, crushed
1 small onion, nely chopped
15 ml (1 tbsp) plain our
15 ml (1 tbsp) curry powder
grated rind and juice of
1
⁄2 lemon
300 ml (
1
⁄2 pt) hot sh stock
25 g (1 oz) sultanas
10 ml (2 tsp) tomato puree
30 ml (2 tbsp) sweet chutney
450 g (1 lb) haddock, skinned
and chopped
salt and pepper
75 g (3 oz) creamed coconut
Recipes
NN-E28JMM_E28JBM_E27JWM_BPQ.indd 36 2017/12/28 13:33:09
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