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Salmon with Ginger and Coriander
By : Method
- In a large bowl, mix all the marinade ingredients with 1/2 the quantity of fresh coriander.
- Add fish slices to it and cover well with the marinade. Keep refrigerated for half an hour.
- In a wok, heat the olive oil and fry celery for 3 mins, stirring well.
- Add carrots, peas and pepper and cook for 5 mins, stirring well.
- Leave on a low heat and pour mixture evenly into a serving dish.
- Add the tomato and Maggi Chicken Stock cubes to the same wok and cook for 3 mins.
- Add 4 tbsps. of the marinade sauce. Stir well.
- Add flour and let the mixture boil and thicken.
- Add the rest of the fresh coriander.
- Remove from heat and leave to cool.
- Heat a clean frying pan and cook the fish slices both sides until tender.
- Add 1 tbsp of marinade sauce to it.
- Then place the fish slices on top of the vegetables in the serving dish.
- Pour tomato mixture on top, garnish with fresh coriander and serve with white rice.
Ingredients:
1/2 cup - carrots, chopped
1/2 cup - peas
2 cubes - maggi chicken stock cube
4 slices - salmon or any fish
3 tbsps - olive oil, extra
1 stick - celery chopped
1/2 - each of fresh red, yellow and green peppers, chopped
1 - tomato, chopped
1 tbsp - white flour
1/2 cup - carrots, chopped
1/2 cup - peas
2 cubes - maggi chicken stock cube
4 slices - salmon or any fish
3 tbsps - olive oil, extra
1 stick - celery chopped
1/2 - each of fresh red, yellow and green peppers, chopped
1 - tomato, chopped
1 tbsp - white flour
For Marinade:
1 cup - fresh coriander, chopped
1/2 cup - white vinegar
1/2 cup - soya sauce
3 tbsp - olive oil
4 sticks - spring onions (chopped)
2 cm - fresh ginger, peeled and crushed
2 tsp - coriander powder
RECIPES BY REHANA KHAMBATY
