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Ingredients:
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Fish Marinating
- Fish marinating
Red snapper fillets - 8 pcs ( 100 gm each )
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Maggi Rasa Musu- 8 pkts
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Batter
- Flour - 40 g
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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
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Preparation Time: 50-60 mins |
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Serves: 4 |
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Nutritional Information
(Per Serving)
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Energy (Kcal)
Carbohydrate(g)
Protein (g)
Fat (g) |
358.40
20.48
21.35
21.25 |
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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.
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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.
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