Spiced Red Snapper Fried in Maggi Coconut Batter on a Maggi Noodles
Spiced Red Snapper Fried in Maggi Coconut Batter on a Maggi Noodles
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Spiced Red Snapper Fried in Maggi Coconut Batter on a Maggi Noodles
Ingredients:
Fish Marinating
Fish marinating
Red snapper fillets - 8 pcs ( 100 gm each )
Maggi Rasa Musu- 8 pkts
Batter
Flour - 40 g
Maggi Coconut Milk - 400 ml
Whole eggs - 4 nos (beaten)
Roasted cumin seeds and salt
Spinach leaves - 200 g
Sliced garlic - 50 g
Nutmeg powder - Pinch
Salt, pepper and lime juice for seasoning
Corn or sunflower
Oil for frying
Preparation Time: 50-60 mins
Serves: 4
Nutritional Information
(Per Serving)
Energy (Kcal)
Carbohydrate(g)
Protein (g)
Fat (g)
358.40
20.48
21.35
21.25
Simple Tips from Nestlé
Good to Know - Maggi Noodles is rich in carbohydrate. Adding Red Snapper fillets improves the protein content of the meal and helps to make it a part of balanced diet.
Good to remember - Out of animal protein sources fish is much preferred protein as it contain more healthy fat.
Method
Marinate fish with Maggi Rasa Musu and keep for 2 hrs in a refrigerator.
Mix flour, coconut milk, beaten eggs, cumin seeds and salt together with a whisk in a clean bowl in to a smooth batter.
Heat some oil in deep pan and be ready with a oil spoon, paper towels and a tray.
Dip the pieces of fish in batter one by one and dip in to hot oil leaving enough space in between the pieces. Do not over crowd the oil pan with food at a time.
Watch the fish pieces closely while frying to avoid burning and take off from oil when the fish is golden brown colour and place on the paper towels.
Heat a shallow pan with 2 tbsp oil.
Add garlic slices and let it brown without burning.
Add spinach leaves, nutmeg powder, salt, pepper and lime juice.
Toss for 2 seconds and remove from heat.
Place spinach on the center of a plate and place the fried fish on top.
Garnish with slices of lemon and fresh red chilies.
