|
This text is replaced by the Flash movie.
|
||||||||||
|
This text is replaced by the Flash movie.
|
||||||||||
|
Polynesian Fillets
Ingredients: 2lbs. Fish fillets* 1kg. 2 tbsp. Oil 25ml. 1 Large onion, cut in sections 1 1 Dash of salt and pepper 1 1 Can of peach slices in juice (398ml/14 oz.) 1 1 tbsp. Soya sauce 15ml 2 tbsp. Vinegar 25ml 1 tbsp. Cornstarch 15ml 1 Green pepper, cut in rings 1 2 Tomatoes, cut in wedges (optional) 2 Directions: Wash fillets, pat dry, debone. Cut in serving-size. Place oil in a large skillet. Add onions and sauté until onion is transparent. Add fish, and seasonings, and cook 2-3 minutes or until fish is lightly browned. Drain peaches, reserving juice. In a separate bowl, combine soya sauce, vinegar, cornstarch, and peach juice, mixing well to dissolve cornstarch. Turn fish, add peach juice mixture and green pepper. Simmer until peach juice mixture starts to thicken and becomes clear and fish flakes easily. Add peach slices and tomato wedges. Cover until tomato wedges are heated through. Serve with whole grain rice and spinach salad. *Cusk, Ocean Catfish, Hake, Cod, Boston Bluefish, Haddock. Cooking time varies with thickness of fish. Allow 5-7 minutes per cm (10 minutes per inch). |
|
|||||||||
|
||||||||||
