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
Whole Baked Chinese Lemon Curry Morgan
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+
E£0.0
Morgan:
550g Whole baby Morgan (plate size)
/x
10.0 x
0%
Lime wedges
/pc
0.0 pc
0%
Knorr Professional Fish Stock Powder (6x1.1kg)
/g
10.0 g
0%

Salt
/g
5.0 g
0%
Pepper
/g
5.0 g
0%
Vegetables:
Curry, powder
/g
30.0 g
0%
Knorr Lime Seasoning (12x400g)
/g
25.0 g
0%

Knorr Professional Fish Stock Powder (6x1.1kg)
/g
10.0 g
0%

Water
/ml
100.0 ml
0%
Carrots, julienne
/g
400.0 g
0%
Spanish onion, sliced
/dg
0.0 dg
0%
Spanish onion, sliced
/g
400.0 g
0%
Chinese cabbage, chiffonade
/g
700.0 g
0%
Asian greens, Sliced
/g
500.0 g
0%
Capsicum, sliced
/g
400.0 g
0%
/
Morgan:
-
550g Whole baby Morgan (plate size) 10.0 x
-
Lime wedges
-
Salt 5.0 g
-
Pepper 5.0 g
Vegetables:
-
Curry, powder 30.0 g
-
Water 100.0 ml
-
Carrots, julienne 400.0 g
-
Spanish onion, sliced
-
Spanish onion, sliced 400.0 g
-
Chinese cabbage, chiffonade 700.0 g
-
Asian greens, Sliced 500.0 g
-
Capsicum, sliced 400.0 g
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.