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 and Knorr 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.

Whole Baked Chinese Lemon Curry Morgan

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Ingredients

Morgan:

Vegetables: