GOLDEN SNAPPER CURRY FISH HEAD
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
0 Portions
From Scratch
Stage 1
100 °C
- Steam
- 00:10 | -
- 4
R E C I P E
| 600 | g | Golden Snapper Fish Head (Split up the head into half. Clean up without fish scale) |
| 30 | ml | Cooking Oil |
| 10 | pcs | Shallot (Finely chopped) |
| 2 | pcs | Lemongrass (Pounded) |
| 20 | pcs | Curry Leaves (Plug and clean) |
| 50 | g | Young Ginger (finely chopped) |
| 1 | pcs | Eggplant ( Cut Batonette ) |
| 5 | pcs | Ladyfinger ( Cut into 2“ length ) |
| 1 | l | Think Coconut milk |
| 200 | g | Thick Coconut cream |
| 50 | g | Assam Paste ( Mix with 100ml water and squeeze out juice ) |
| 25 | g | Seafood curry powder |
| 10 | g | Turmeric powder |
| 5 | g | Salt |
| 10 | g | Light soy sauce |
| Ingredients | ||
| 1. Prepare the sauce in a casserole pot by adding oil, shallot, lemongrass, ginger, curry leaves, curry powder, turmeric powder stir fry till fragrand. 2. Add eggplant and ladyfinger salt, soy sauce and stir well. Add thin coconut milk, assam juice and bring to boil. Set aside. |
| 1. Food Preparation |
| 3. Steam fish head per below cooking profile. 4. Throw away the liquid residue at bottom of tray. Add fish head into sauce and bring to boil. Add thick coconut milk, bring to boil and serve. |
| 2. Cooking Instruction |
| - |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
