Ginger and Cardamon Fish (4)

A recipe from “Casa Moro: The Second Cookbook” by Sam and Sam Clark.

Ginger and Cardamon Fish (4)
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Ginger and Cardamon Fish (4)
Print Recipe
  1. First make the marinade. Crush the garlic with a pinch of salt in a mortar until a paste has been formed. Add the ginger and lime zest and crush again, then add the lime juice and crushed cardamon seeds. Stir well.
  2. Place the fish in a bowl and rub the marinade all over the fish. Drizzle on the olive oil and mix in. Leave to marinade for 4-8 hours.
  3. When ready to cook the fish lift out each piece and dry on kitchen paper. Spread the flour out on a plate, season it well and coat each piece of fish. Shake off any excess flour and set the fish aside on a clean dry plate.
  4. Put a large frying pan over a medium to high heat and add the olive oil. When the oil is hot carefully place the fish in the pan and fry for 4-5 minutes on each side or until cooked through, depending on thickness, When cooked the flesh should flake easily and be white all the way through.
  5. Place on kitchen paper to absorb any excess oil then serve immediately with a potato salad or chips and a wedge of lime.
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