Deluxe White Fish
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- 1 large white fish fillet by preference
- 4 tbsp herb paste
- 1 lime
- 1 tbsp Golden Brand margarine
- 2 tbsp brown sugar
- 4 tbsp soy sauce
- 4 tbsp flour
- 2 packs Bake 'n Fry shortening
- Sliced carrots
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- Dash of chili powder or fresh minced red peppers
- 2 onions, chopped
- 7 garlic cloves, chopped
- 1/2 tbsp minced ginger
- 1/2 tsp coriander powder
- 1 tbsp brown sugar
- juice of 1/2 lemon
- 1 tbsp soy sauce
- 2-3 tbsp olive oil
Yield: Makes 4 servings
For Herb Paste:
Combine all of the ingredients for the Herb Paste in a bowl and mix well.
For Deluxe White Fish:
Cut the fish in half and rub the halves with 1 tbsp Herb Paste. Leave for 30 minutes to marinate.
Heat Golden Brand margarine in a pan and add the rest of the Herb Paste. Sauté this for approximately 3 minutes. Stir in lime juice, brown sugar and soy sauce. Let it simmer for 3 minutes.
In another pan, heat the Bake 'n Fry shortening. Pat the fish dry and coat the fish with flour. Fry until golden brown.
Serve the fried fish in a dish with the sautéed sauce on top of it. Garnish with sliced carrots, chives and parsley.
Best enjoyed with hot rice.
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Featured Food Tip
Food safety experts recommend thawing foods in the refrigerator or the microwave oven, or putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Gradual defrosting overnight in the refrigerator is best because it helps maintain quality.When microwaving, follow package directions. Leave about 2 inches (about 5 centimeters) between the food and the inside surface of the microwave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven should be cooked immediately after thawing.Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.