Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Dolphin Fish Fillets; (cut into serving |
| \N \N | ; size portions) |
| \N \N | Cumin powder |
| \N \N | Curry |
| \N \N | Chilli powder |
| 1 tablespoon | Sherry |
| 1 tablespoon | Soy Sauce |
| \N \N | Garlic |
| \N \N | Ginger |
| 1 teaspoon | Oil |
| \N \N | Broccoli |
| \N \N | Sliced mushrooms |
| \N \N | Shallots |
| \N \N | Other stir fry vegetables |
Coat the Dolphin Fish in the dry spices (cumin, curry and chilli) and pan fry - 3 or 4 minutes per side.
Meanwhile, stir fry vegetables in a little oil, garlic, chilli, sherry, and soy sauce...once cooked blend in fish pieces, serve with a bowl of steamed rice.
Cooking Tip:- once cooked, the fish flesh changes colour from translucent, to a nice opaque white colour. There is a definite distinction, and no translucent colouring at all.
~ another tip, place a fork in the thickest part of the fish, as soon as it starts to flake it is almost done.
Recipe courtesy Maria Papadopolous, Sydney Fish Markets Converted by MC_Buster.
Per serving: 70 Calories (kcal); 5g Total Fat; (73% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1030mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.