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This dish is a delicacy . This is one of the best ways to cook Whiting fish fillets. Whiting fish has refreshing sweet flavour from the sea with fine texture . Marinading with orange juice will give  more sweet flavour to the dish. Coating with rice flour, gives a light delicate crispiness to the dish.

Serves 2 or as a entrée (starter) 4

250g fresh or frozen whiting fish fillets about 20-25 fish fillets
150ml fresh orange juice
50g (½) onion,  finely chopped
4-5 cardamom pods, crushed
2 fresh or dried bay leaves
¼ tsp salt
Pinch of black or white pepper

For marinade;
Wash and pat dry fish fillets with  kitchen paper towel.

In a small bowl mix all the ingredients other than the fish. In  another container arrange the fish fillets and cover with the orange mixture. Give it a good mix and cover with a lid or clean wrap and place in the refrigerator 1-2 hours.

Mean while prepare for caramelizing the fennel

250g fennel bulb, thinly sliced, crossways
1 tbs cooking oil of your choice
Pinch of salt and black pepper

Heat the oil in non-stick frying pan, until oil is hot.

Place the sliced fennel sprinkle pinch of salt and black pepper, stir well. Turn heat to medium to low. Sauté fennel until lightly brown ( caramelized) and cooked through. 

Season to your taste with salt & pepper. Take off caramelized fennel from the stove and keep warm.

For shallow frying fish fillets;
Drain the fish fillets and keep the orange sauce for orange syrup.
 Place the fish in a plate or shallow tray. Mix with;
¼ cup rice flour or corn flour
½ tsp table salt
1- 2 tbs cooking oil
25g- 30g butter

Coat the fish fillets with flour mixture.
 Heat oil and butter in non-stick frying pan. Shallow fry the fish fillet in batches over medium heat 1-2 minutes fish fillets are cooked when colour is lightly brown and crisp. 
Remove fish fillets from the pan, keep on the crumpled paper towel. When you are shallow frying them, do not over crowd the frying pan with the fish fillets.

Mean while cook the orange syrup; Strain the orange marinade, remove all onions, bay leaves and cardamoms from the marinade.

For orange sauce:
Orange juice from the fish marinade
50g onion (½ onion)  finely chopped
In a small pan, place both  the ingredients and simmer the sauce, until onions are tender,  and sauce is thickened like a gravy.

How to plate up; on the plate first arrange caramelized fennel than fish fillets sprinkle with orange syrup. 
Garnish with chopped sprig of green herbs or orange peel or orange segment.
   
Hints and tips;
Adding oil with butter, butter giving more flavour, colour and crispy texture.

 

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