 |
Al-Ahram Weekly 20 - 26 July 2000 Issue No. 491 
|
||
Published in Cairo by AL-AHRAM established in 1875 |
| ||
|
Al-Ahram Weekly 20 - 26 July 2000 Issue No. 491
|
||
| Published in Cairo by AL-AHRAM established in 1875 |
| ||
Egypt Region International Economy Opinion Culture Features Travel Living Sports Profile People Time Out Chronicles Cartoons Letters Pan-fried fish in coriander sauce
By Moushira Abdel-MalekIngredients:
4 medium white fish fillets
plain flour
1/3 cup lemon juice
1tbsp grated lemon rind
1tbsp fresh coriander leaves (chopped)
1tsp ground cumin
1/4tsp ground dry coriander
45gms butter
60gms butter (extra)
salt + pepper
Method:
Dust fillets lightly with flour. Shake away excess flour. Melt butter in medium frying pan. Add fillets in single layer. Cook over medium heat for about 3 minutes on each side or until tender and golden browned. Drain on absorbent paper towels. Keep them warm. Melt extra butter in same pan. Add ground coriander and cumin. Stir over medium heat for one minute. Stir in juice, rind, fresh coriander, salt and pepper. Stir over medium heat for 2 minutes. Serve sauce with fillets, with boiled baby potatoes aside.
