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CREAMY SPICED FISH MEDALLIONS WITH CRISP TOPPING


 

about

Curry, coconut and chilli create this Thai-inspired spicy fish dish using BAKERS® Cream Crackers! Make extra for seconds!

Makes 12 – 16

 

ingredients

30 ml sunflower oil

1 small onion, finely chopped

10 ml spicy curry powder

5 ml red chilli flakes

10 ml grated ginger root

5 – 10 ml finely chopped garlic

1 x 410 g can coconut milk

30 – 45 ml corn flour

salt and milled black pepper

400 g hake fillets, cut into bite-size pieces

50 g (¼pack) BAKERS® Cream Crackers

zest of 1 lime or lemon

45 ml chopped coriander leaves

 

instructions

  1. Pre-heat oven to 220 ºC.
  2. Heat the oil and add the onion and curry powder. Sauté until the onion is translucent then add the chilli flakes, ginger and garlic and cook briefly. Add the coconut milk and bring to the boil.
  3. Combine the corn flour with a little cold water and whisk just enough of the paste into the coconut milk to thicken. Cook a minute or so, season well and remove from heat.
  4. Season the fish and place in a single layer in a small baking dish. Cover with the hot sauce.
  5. Crush the BAKERS® Cream Crackers coarsely and combine with the zest and coriander leaves.
  6. Sprinkle over fish. Bake in the oven for 4 – 6 minutes or until the fish is just cooked. Spoon into Chinese spoons or small cups and serve at once.

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oor

Kerrie, klapper en rissies skep hierdie Thai-geïnspireerde geurige visgereg met BAKERS Cream Crackers! Maak ekstra vir ‘n tweede ronde!

Lewer 12 – 16

bestandele

30 ml kookolie

1 klein ui, fyngekap

10 ml geurige kerriepoeier

5 ml rooi brandrissievlokkies

10 ml gerasperde gemmerwortel

5 – 10 ml fyngekapte knoffel

1 x 410 g blikkie klappermelk

30 – 45 ml mielieblom

sout en gemaalde swartpeper

400 g stokvisfilette, in happie-grootte gesny

50 g (¼ pakkie) BAKERS Cream Crackers

fyngerasperde skil van 1 lemmetjie of suurlemoen

45 ml gekapte koljanderblare

 

instruksies

  1. Verhit die olie en voeg die ui en kerriepoeier by. Soteer tot die ui glasig is. Voeg die brandrissievlokkies, gemmer en knoffel by en soteer tot geurig. Voeg die klappermelk by en bring tot kookpunt. Meng die mielieblom met ’n klein bietjie koue water en klits net genoeg van dié pasta saam met die klappermelk om dik te word. Kook vir ongeveer ’n minuut, geur goed en haal van die plaat af.
  2. Geur die vis en plaas in ’n enkellaag in ’n oondvaste bak. Bedek met die warm sous.
  3. Druk die BAKERS Cream Crackers stukkend en meng dit saam met die fyngerasperde skil en koljanderblare. Sprinkel dit oor die vis. Bak in ’n voorverhitte oond teen 220 ºC vir 4 – 6 minute of totdat die vis gaar is. Skep dit in Chinese lepels of piepklein bordjies en bedien dadelik.

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