FISH BADJI ON A STICK WITH A FRUITYCURRY SAUCE WITH APPLE
FISH BADJI ON A STICK WITH A FRUITYCURRY SAUCE WITH APPLE
SHORT DESCRIPTION
Try this tasty Eastern-inspired curry sauce with apple as an accompaniment to our extra-crispy tempura-battered Hake Fillet portions cut into bite-sized squares and skewered.
Serves 2
INGREDIENTS
2 I&J Battered Hake Fillet portions (150 g)
¼ cucumber, thinly sliced
2 radishes, julienned
1 spring onion, julienned
Juice of 1 lime
Fried curry leaves for garnish
For curry mayonnaise:
2 Tbsp (30 ml) sunflower oil
1 small onion, chopped
1 Tbsp (15 ml) minced ginger
1 garlic clove, minced
1 Granny Smith apple, peeled, cored, chopped
1 tsp (5 ml) ground fennel seed
1 cardamom pod, crushed
1 Tbsp (15 ml) curry powder
1 Tbsp (15 ml) white balsamic vinegar
1 Tbsp (15 ml) sugar
6 Tbsp (90 ml) mayonnaise
2 Tbsp (30 ml) chopped gherkins
1 Tbsp (15 ml) chopped chives
Salt for seasoning
METHOD
1.
Heat the sunflower oil in a small pot, add the chopped onion, ginger, garlic and apple, and slowly cook on medium heat for about 6 minutes until nicely caramelised.
Heat the sunflower oil in a small pot, add the chopped onion, ginger, garlic and apple, and slowly cook on medium heat for about 6 minutes until nicely caramelised.
2.
Add the spices and cook for 2 minutes, then add the vinegar and sugar and cook for 2 minutes. Season with salt and place the mixture into a blender and blend until smooth. Set aside to cool.
Add the spices and cook for 2 minutes, then add the vinegar and sugar and cook for 2 minutes. Season with salt and place the mixture into a blender and blend until smooth. Set aside to cool.
3.
Mix the chilled curry paste with the mayonnaise, chopped chives and chopped gherkins. Set aside.
Mix the chilled curry paste with the mayonnaise, chopped chives and chopped gherkins. Set aside.
4.
Mix the cucumber, radish, spring onion and lime juice together, and set aside to serve.
Mix the cucumber, radish, spring onion and lime juice together, and set aside to serve.
5.
Deep-fry the Battered Hake Fillet portions for 7½ to 8 minutes at 170°C, until golden and cooked through. Remove from the oil and cut into squares.
Deep-fry the Battered Hake Fillet portions for 7½ to 8 minutes at 170°C, until golden and cooked through. Remove from the oil and cut into squares.
6.
Skewer the fish onto sticks, serve with the curry applesauce and cucumber salad, and fried curry leaves as a garnish.
Skewer the fish onto sticks, serve with the curry applesauce and cucumber salad, and fried curry leaves as a garnish.
EASTERN INFLUENCE
Try this tasty Eastern-inspired curry sauce with apple as an accompaniment to our extra-crispy tempura-battered Hake Fillet portions cut into bite-sized squares and skewered.
Serves 2
INGREDIENTS
2 I&J Battered Hake Fillet portions (150 g)
¼ cucumber, thinly sliced
2 radishes, julienned
1 spring onion, julienned
Juice of 1 lime
Fried curry leaves for garnish
For curry mayonnaise:
2 Tbsp (30 ml) sunflower oil
1 small onion, chopped
1 Tbsp (15 ml) minced ginger
1 garlic clove, minced
1 Granny Smith apple, peeled, cored, chopped
1 tsp (5 ml) ground fennel seed
1 cardamom pod, crushed
1 Tbsp (15 ml) curry powder
1 Tbsp (15 ml) white balsamic vinegar
1 Tbsp (15 ml) sugar
6 Tbsp (90 ml) mayonnaise
2 Tbsp (30 ml) chopped gherkins
1 Tbsp (15 ml) chopped chives
Salt for seasoning
METHOD
1.
Heat the sunflower oil in a small pot, add the chopped onion, ginger, garlic and apple, and slowly cook on medium heat for about 6 minutes until nicely caramelised.
Heat the sunflower oil in a small pot, add the chopped onion, ginger, garlic and apple, and slowly cook on medium heat for about 6 minutes until nicely caramelised.
2.
Add the spices and cook for 2 minutes, then add the vinegar and sugar and cook for 2 minutes. Season with salt and place the mixture into a blender and blend until smooth. Set aside to cool.
Add the spices and cook for 2 minutes, then add the vinegar and sugar and cook for 2 minutes. Season with salt and place the mixture into a blender and blend until smooth. Set aside to cool.
3.
Mix the chilled curry paste with the mayonnaise, chopped chives and chopped gherkins. Set aside.
Mix the chilled curry paste with the mayonnaise, chopped chives and chopped gherkins. Set aside.
4.
Mix the cucumber, radish, spring onion and lime juice together, and set aside to serve.
Mix the cucumber, radish, spring onion and lime juice together, and set aside to serve.
5.
Deep-fry the Battered Hake Fillet portions for 7½ to 8 minutes at 170°C, until golden and cooked through. Remove from the oil and cut into squares.
Deep-fry the Battered Hake Fillet portions for 7½ to 8 minutes at 170°C, until golden and cooked through. Remove from the oil and cut into squares.
6.
Skewer the fish onto sticks, serve with the curry applesauce and cucumber salad, and fried curry leaves as a garnish.
Skewer the fish onto sticks, serve with the curry applesauce and cucumber salad, and fried curry leaves as a garnish.
