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Method:

  1. Method:

    • Heat 15 ml oil in a pan, add onions and cook for 2-3 min or until soft. Add corn and water and cook for 10 min.
    • Add cream, Knorr Chicken Stock Granules and ginger. Cook for an additional 3 min and purée with an electric blender.
    • Combine the Robertsons Fish Spice, Knorr Aromat Naturally Tasty and flour. Dust the fish on each side.
    • Heat the pan and add the 45 ml oiland butter/margarine. Fry the fish for 2-3 min on each side.
    • Cut the lemon and squeeze the juice onto the fish.
    • Serve with corn purée, steamed broccoli and carrots.
  2. Chef's Tip:

    • Ensure that the oil and butter/margarine is not too hot or else the fish will burn before the centre is cooked.
    • Protein option: Salmon can be used instead of hake.