Barramundi Fillet - 1/2 lb
Shallot - 1
Ginger - 1 inch
Garlic - 4 cloves
Green chili - 1
Red Chili powder - 1/4 tsp
Salt
Lemon Juice - 1/2 lemon
Whole Wheat Bread Crumbs - 1/2 cup
Cornflour - 1 tbsp
Egg - 1
Oil for shallow frying
Make a paste of shallot, ginger, garlic, green chili, red chili, salt, lemon juice. Marinate the fillet in this paste for at least an hour.
Heat oil in a cast iron skillet. Take each fillet, drain marinade, sprinkle cornflour, dip in egg wash, roll in bread crumbs and shallow fry on both sides till golden brown.
Serve with wilted kale and tomato ketchup
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