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.
Seafood
Ingredients
Morgan:
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550g Whole baby Morgan (plate size) 10.0 x
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Lime wedges
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Salt 5.0 g
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Pepper 5.0 g
Vegetables:
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Curry, powder 30.0 g
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Water 100.0 ml
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Carrots, julienne 400.0 g
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Spanish onion, sliced
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Spanish onion, sliced 400.0 g
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Chinese cabbage, chiffonade 700.0 g
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Asian greens, Sliced 500.0 g
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Capsicum, sliced 400.0 g
Preparation
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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).
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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.
