Shelled & De-veined Prawns 200 gms
Crushed Garlic 2 tbsps
Fish Mix I heaped tsp
Melted Butter 6 tbsps
Chopped parsely & coriander 2 tbsp
Lemon Wedges – to serve
Salt & Pepper

Add the crushed garlic, Fish Mix and chopped parsley and coriander to the melted butter to make a thick paste.
Toss in the thawed prawns and mix well to coat well.
In a hot pan, toss the garlicky prawns till pink and cooked.
Grind some fresh pepper and season with some sea salt.
Serve with lemon wedges and a rocket & pear salad.
(Or just omit the salad and eat the whole bowl by yourself!)

The post Garlicky Prawns appeared first on Mixed Roots.

This has become our go-to method of cooking crispy fish and sure beats the frozen stuff. It’s waaaaay tastier and just as quick to prepare (once the fish is thawed).

CRISPY FISH W/ STEAMED VEG & TERIYAKI SAUCE

Firm Fish cut into big chunks 1/2 kg
(we use Basa)
Cornflakes 1 cup
Anything Spice Blend 1 tbsp
Oil Spray

Cut the fish into big chunks.
Pat dry on both sides with paper towels.
Blitz the cornflakes in a food processor or blender till crushed (but not powdered – leave some texture through it).
Add the 1tbsp of the Anything Mix and mix well.
Spray the fish pieces lightly with oil (on both sides).
Roll into the spiced cornflake mixture.
Press the fish to ensure that the pieces are well coated.

TO COOK:
Air-fyer:
Use baking paper that is cut slightly smaller than the base plate of your air-fryer basket so that there is still place for circulation.
Lay the fish on the sheet, spray lightly with oil and cook on 190 degree for 12 minutes.

Fanforced Oven:
Pre-heat oven to 190 degrees.
Place fish pieces on a baking sheet.
Spray lightly with oil.
Bake for 15 minutes, turning midway.

Sit on a wire cooling tray for a few minutes before transferring on to a platter to ensure the crust crispens up (is that even a word?)

You can have this with some tartare sauce and salad with chips on the side, or as we have been enjoying it – on a bed of fluffy rice, with steamed Asian vegetables, drizzled with Teriyaki sauce.

SO GOOD!

The post Crispy Fish with Steamed Veg & Teriyaki Sauce appeared first on Mixed Roots.

INGREDIENTS

Coconut Oil 1 tbsp
Fish Spice Blend 1 heaped tbsp
Canned chopped tomatoes 1/2 can (200 gms)
Coconut Cream 1 can (400 gms)
Prawns (or fish) 500 gms

COOKING METHOD

– Heat oil in a heavy bottomed pan.
– Once melted, add the spice blend and mix till fragrant – about a minute.
– Add the tomatoes and mix well to incorporate all the spices.
– Add the coconut cream and bring to a slow rolling boil.
– Put the prawns or fish and stir to heat through.

Serve with steamed basmati rice and spiced shredded cabbage (or other vegetables of choice).

Start to finish – 7 minutes!

$15.00Add to cart

The post World’s Easiest Prawn / Fish Curry! appeared first on Mixed Roots.