Menu
+

Morgan:

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
  1. 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).
  2. 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.
Home
Products
Recipes
Cart
Menu