Scrambled Fish Fry
Ingredients
- 500GM Gummy Shark Fillets
- 2 Large Potatoes, boiled
- I Medium Brown Onion
- I Bunch Spring Onions
- Handful of Coriander Leaves
- 5-6 Tbsp SATHYA Chilli & Garlic Infused Olive Oil
- I Large Lemon, juiced
- I Tsp fresh Ginger, ground
- 2 Tsp Cumin Powder
- Salt to taste
Method
Steam fish and peel potatoes and mash to a fine lumpy mixture.
Chop up onion, spring onions and coriander leaves finely.
Take Oil in a frying pan and heat, fry diced onions first to lightly brown.
Then add spring onions and mashed fish and potato mix, ground ginger, salt, cumin powder and fry until lightly brown. Turn off the heat and sprinkle with fresh coriander leaves and lemon juice and stir through mix evenly.
Scrambled fish fry can be served over hot risotto or steamed rice
For more delicious recipes visit our website www.sathyaoliveco.com
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Required Products
Nuja's Infusions - Chilli & Garlic
2019 Bronze Medal and 2017 Best in Class and Silver award winning Nuja’s Chilli & Garlic infused Olive Oil will suit spicy Mediterranean, Asian and Indian palates. Try adding to an omelette or sautéing mushrooms, sprinkle the Chilli & Garlic infused oil over French Fries baked in the oven to add an extra dimension “You would first taste the garlic and then you taste the bite of the chilli” says Nuja.