What you need:
- Two fish filets (salmon works well), split into four halves
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1/2 tablespoon garlic ginger paste (available at Indian stores)
- 1/4 tablespoon salt
- 1 tablespoon lemon juice
- 1 cup cream of rice
Directions:
- Place the cayenne pepper, turmeric, garlic ginger paste, salt and lemon juice in a bowl. Mix until it becomes a paste.
- With clean hands, gently massage paste onto both sides of filet.
- Heat a large frying pan on low heat. Add 1 tablespoon oil.
- Place cream of rice in a bowl. Dip fish filets in cream of rice, coating both sides, and then placing into the pan.
- After all filets have been placed into the frying pan, change temperature to medium, cover and cook.
- After approximately five minutes, flip the filets, cover and continue cooking.
- Filets are ready when lightly browned and internal temperature is 145 degrees or flesh is opaque and separates easily with a fork.
- Serve and enjoy!
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Plan ahead tip:
Complete steps 1 and 2 one day prior. Allow fish to marinate in the refrigerator until ready to cook.
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