INGELEGDE

 

  • Cooking Time:
  • Servings: 2
  • Preparation Time:

Ingredients

  • 8 oz Firm white fish fillets (flounder, scrod, or cod), cut into 2" Inch pieces
  • 1/2 cup Water
  • 1 tbl Lemon juice
  • 3 Peppercorns
  • 1 Bay leaf
  • 1 dsh Salt
  • SAUCE
  • 2 tsp Vegetable oil
  • 1/2 cup Sliced onion
  • 1/2 tsp All-purpose flour
  • 1/4 cup Water
  • 1 tbl Lemon juice
  • 1/2 tsp granulated sugar
  • 1/2 tsp malt vinegar or cider vinegar
  • 1/4 tsp curry powder
  • 1/4 tsp salt
  • 1 dsh Pepper
  • Lemon twists
  • Parsley sprig

Directions

  • Using paper towels, pat fish dry.
  • In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil.
  • Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes.
  • Using slotted spoon, remove fish to a bowl; set aside. Discard cooking liquid.
  • To Prepare Sauce - Wipe same skillet clean; add oil and heat.
  • Add onion and cook until translucent.
  • Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil.
  • Reduce heat and cook until mixture thickens slightly.
  • Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled.
  • Just before serving, toss again and garnish with lemon and parsley.

Notes

Categories: African 

Website Credit: www.fooddownunder.com

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