Name: Whole Baked Chinese Lemon Curry Morgan
Yield: 10
Ingredients: 10.0x 550g Whole baby Morgan (plate size); 0.0pc Lime wedges; 10.0g Knorr Professional Fish Stock Powder (6x1.1kg); 5.0g Salt; 5.0g Pepper; 30.0g Curry, powder; 25.0g Knorr Lime Seasoning (12x400g); 10.0g Knorr Professional Fish Stock Powder (6x1.1kg); 100.0ml Water; 400.0g Carrots, julienne; 0.0dg Spanish onion, sliced; 400.0g Spanish onion, sliced; 700.0g Chinese cabbage, chiffonade; 500.0g Asian greens, Sliced; 400.0g Capsicum, sliced

Preparation

Morgan:
- Clean and score morgan.
- Dust in corn flour mixed with salt, pepper andKnorr Professional Fish Stock Powder and seal in a hot oiled pan.
- Place in the oven and bake 180 degrees Celsius for 15- 20 minutes (until cooked).
Vegetables:
- Mix the curry powder,Knorr Lime Seasoning, Knorr Professional Fish Stock Powder and together with 100ml water.
- In a hot wok, toss veg together until sautéed. Add in sauce and toss through - set aside to serve.
- Serve with a fresh slice of lemon.

Main Course

Western Cuisine

Seafood

Please select your country

Please select your country

Whole Baked Chinese Lemon Curry Morgan

Designed for professional chefs, check out this Whole Baked Chinese Lemon Curry Morgan recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Lime Seasoning.

Ingredients

Morgan:

Vegetables:

Preparation

Morgan:

Vegetables:

What you'll get:

Logging in

Please select your country

Please select your country

Whole Baked Chinese Lemon Curry Morgan

Designed for professional chefs, check out this Whole Baked Chinese Lemon Curry Morgan recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Lime Seasoning.

Ingredients