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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
38


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