Name Spiced fish parcels


0.0/5 rating (0 votes)
* 40g (1 1/2 oz) Stork margarine
* 2 medium-sized onions, peeled and chopped
* 1 x 5ml spoon (1 teaspoon) ground ginger
* 1 x 2.5ml spoon (1/2 teaspoon) chilli powder
* Salt and freshly ground black pepper
* 1 x 5ml spoon (1 teaspoon) sugar
* 1 x 5ml spoon (1 teaspoon) lemon juice or vinegar
* 1 x 15ml spoon (1 tablespoon) plain flour
* 60ml (2 1/2 fl oz) stock
* 450g (1 lb) white fish fillet, skinned and diced
* 8 large cabbage leaves
* Tomato Sauce

OVEN: Pre-heat to moderate (180°C 350°F, Gas No. 4)
SHELF: Middle
1. Melt the Stork in medium-sized saucepan and saute the onions over low heat for 3-4 minutes until soft but not browned.
2. Stir in the ground ginger, chilli powder, salt pepper, sugar, lemon juice or vinegar and flour. Cook for 1-2 minutes. Gradually stir in the stock and boil until thick and smooth. Add the fish.
3. Blanch the cabbage leaves in boiling salted water for 3-4 minutes. Drain.
4. Divide filling between cabbage leaves, fold into parcels and secure each with a wooden cocktail stick. Place in shallow ovenproof dish.
5. Pour over Tomato Sauce.
6. Cook in pre-heated oven for 25-30 minutes.

Serves: 4
Preparation time: 30 mins
Cooking time: 30 mins

Microwave Instructions
1. Melt Stork in a microwave-proof bowl on HIGH for 30-45 seconds. Add onion, cover and cook for 3-4 minutes on HIGH.
2. Add spices, sugar, lemon juice and flour and cook on HIGH uncovered, for 1-2 minutes.
3. Continue as above. When cabbage parcels are ready place in a shallow dish, pour over tomato sauce, cover and cook on HIGH for 7 minutes turning dish round halfway through cooking. Leave to stand for 5 minutes.

Add comment

Security code


Your best fast-food restaurant is