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home > recipes > seafood > ingelegde
Ingelegde (Africa) 8 oz firm white fish fillets (flounder, scrod, or cod), cut into 2-inch pieces 1/2 c water 1 tb lemon juice 3 peppercorns 1 bay leaf 1 ds salt SAUCE 2 ts vegetable oil 1/2 c sliced onion 1/2 ts all-purpose flour 1/4 c w 1 tb lemon juice 1 1/2 ts each granulated sugar and malt vinegar or cider vinegar 1/4 ts each curry powder and salt 1 ds pepper lemon twists parsley sprig To Prepare Fish: Using paper towels, pat fish dry. In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil. Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish to a bowl; set aside. Discard cooking liquid. To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and cook until translucent. Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled. Just before serving, toss again and garnish with lemon and parsley. Makes 2 servings.

Ingelegde


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keyword: ingelegde
ethnicity: african
recipes for seafood
recipes by rcoen
Email Address:
(posted October 14, 2004)

Ingelegde (
Africa)

8 oz
firm white fish fillets (flounder, scrod, or cod), cut into 2-inch pieces
1/2 c water
1 tb
lemon juice
3 peppercorns
1
bay leaf
1 ds
salt

SAUCE
2 ts vegetable oil
1/2 c sliced
onion
1/2 ts
all-purpose flour
1/4 c w
1 tb
lemon juice
1 1/2 ts each
granulated
sugar and malt vinegar or cider vinegar
1/4 ts each
curry powder and salt
1 ds pepper
lemon twists
parsley sprig

To Prepare
Fish: Using paper towels, pat fish
dry. In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil. Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish to a bowl; set aside. Discard cooking liquid.

To Prepare
Sauce: Wipe same skillet clean; add oil and heat. Add onion and cook until translucent. Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled. Just before serving, toss again and garnish with lemon and parsley. Makes 2 servings.


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