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NILE PERCH FISHERIES LTD
MUSTARD TOPPED NILE PERCH
Number of Servings: 4
2 Tablespoons mayonnaise
2 Teaspoons Dijon mustard
2 Teaspoon mustard seeds
4 (6-8 oz.) Nile perch fillets
1 Teaspoon dried dillweed
Combine the first 3 ingredients; mix well. Arrange fillets in a lightly greased baking sheet. Spread mustard mixture over each fillet. Sprinkle with dillweed. Bake at 350°F for 20 minutes or until fish flakes easily when tested with a fork.
Garnish with fresh dillweed.
CURRIED NILE PERCH
3 tbsp olive oil
1 large onion, finely chopped
1 stalk of lemongrass, finely chopped
3 cm ginger, finely chopped
3 red chillies, finely chopped
200 ml fish stock
juice of 3 limes
200 ml coconut milk
flesh of ½ coconut, finely chopped
bunch of coriander
bunch of parsley
½ papaya, coarsely chopped
2 large fillets firm fish, cut into 4cm cubes (monkfish would be ideal)
1. Heat the oil in a frying pan over a medium heat and gently fry the onion and garlic until soft. Add the lemon grass, ginger and chillies.
2. Stir in the fish stock, lime juice, coconut milk, coconut flesh, coriander, parsley and papaya.
3. Add the fish and simmer for 5-10 minutes, until the fish is cooked though. Serve immediately.
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