Fish fingers/bites are not just for kids. Adults can enjoy these easy to eat bites with any variety of spices and coatings that fit an individual palate and diet. In this version I have mixed the fish with spicy recheado, coated it with semolina or sooji (in traditional Goan style) and baked at a high heat to achieve the crispness without frying.
Ingredients
1 Kg of King fish
recheado masala
( http://goankhana.blogspot.ca/2015/11/recheado-masala-in-minutes.html)
1-2 tablespoons semolina for coating ( for gluten-free diets substitute gluten-free breadcrumbs )
olive oil or any other vegetable oil (in a spray bottle ), or commercial version
Method
Preheat the oven to 425 F
Make the recheado paste and keep aside
Cut the king fish steak into bite size strips and add salt to taste
Mix the red masala gently into the fish bits. Make sure they are all well coated
Put some semolina in a plate. Using tongs coat the fish pieces with semolina.
Lay on a greased and lined baking tray
Spray with oil and bake till nice and golden brown. Fish will be flaky when fully cooked. Approximately 15 - 20 minutes
Remove and serve
NIce nice
ReplyDeleteLove this recipe idea
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