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Coriander marinates sweet and sour fish

Coriander helps marinade a popular sweet and sour recipe

Cooks wondering what culinary herbs might help marinate a sweet and sour dish may wish to follow the advice of Yotam Ottolenghi and try coriander.

The chef, who has a regular column in the New Vegetarian and owns his own chain of delicatessens, recently shared his version of the dish with the Guardian.

To prepare the meal, he recommended cooking coriander - which can also be used to garnish the finished meal on serving - and chopped onion in oil for a few minutes, regularly stirring.

He then suggested adding peppers, garlic, bay leaves and curry powder and tomatoes, later throwing in sugar, vinegar, salt and pepper.

Mr Ottolenghi advised dipping the fish in flour, frying and then placing in the liquid.

At this point, the fish can be baked, but his final serving suggestion was to leave in the fridge for at least one day.

The Ottolenghi Cookbook - Mr Ottolenghi's first publication - was released in 2008.

Related Products: Cracked Black Pepper, Garlic Puree, Ground Coriander, Sea Salt

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