Fish in Two Flavours

Ingredients

Fish In Orange Flavour
1 whole pomfret (or any medium sized fleshy fish)
500 gm fish fillets cut in slivers
cornflour to coat the fish
juice of 20 oranges
1 tsp cornflour to thicken orange juice

Directions

To Decorate
seaweed
carrot juliennes seasoned in sugar,
vinegar and
salt

Fish Flavoured With Vegetables
500 gm fish fillets cut in 2 inch pieces
cornflour to coat
2 tsp chopped garlic
2 tsp chopped ginger
3 tsp grated carrot
2 tsp chopped onion
4 tbsp chopped red and yellow bell-peppers
8-10 stalks of asparagus
salt and pepper to taste

METHOD

Clean the pomfret and coat with cornflour. Holding the head and tail with tongs, lower fish into boiling oil and deep fry in a boat shape. Season with salt and pepper. Keep aside on the serving plate over a bed of sea weed and seasoned carrot

Clean the wok, add orange juice and cornflour. Add fish slivers and fry. Remove and place in the boat shaped portion of the whole fish.

Flash fry all ingredients (for fish flavoured with vegetables) in hot oil. Arrange on plate around the deep fried whole fish, holding fish in orange flavour.

Fish in two flavours is ready.

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