Amarula Spicy Fish Recipes

Steps:

• In a wide, thick-bottomed skillet over medium heat, heat oil. Add bell peppers and cook for about 30 seconds or until tender yet crisp. Remove from heat and set aside. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned. Remove from heat and set aside.
• In the skillet, add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, for about 4 to 5 minutes or until color changes and lightly browns. Add fish sauce and continue to cook for 1 to 2 minutes.
• Add rice and cook, stirring regularly, for about 2 to 3 minutes. Add coconut milk, broth, chorizo de macau, raisins, green peas, and bell peppers. Add turmeric powder and stir to combine. Season with salt and pepper to taste. Bring to a boil for about 3 to 5 minutes, stirring occasionally.
• Lower heat, cover and simmer for about 10 to 15 minutes. When the rice is almost dry, cover with banana leaves and continue to cook for about 10 to 15 minutes or until rice is fully cooked and begins to form crust at the bottom. Transfer rice onto serving platter and garnish with egg.

Steps:

• Mix together the gelatin and castor sugar and place to one side.
• Heat the cream and Amarula gently, be careful to not boil, remove from the stove and stir in the gelatin mixture.
• Stir till gelatin is dissolved and add the chocolate, stir till melted.
• Carefully pour the mixture into the glasses.
• Place the glasses into the fridge to set.
• Mix together the gelatin and castor sugar and place to one side.
• Heat the cream and Amarula gently, be careful to not boil, remove from the stove and stir in the gelatin mixture.
• Stir till gelatin is dissolved and add the honey and nuts.
• Carefully pour over the chocolate base, return to the fridge and set till needed.
• Remove about 5 minutes before serving and garnish and serve.

Steps:

• Divide each fishtail fillet in half along the length; just follow the natural dividing line.
• Slice each into three even-sized strips, again working lengthways.
• Leave about 2cm at the widest part uncut (as one would do for koeksisters).
• Plait each fillet; Secure the ends with a strip of chive.
• Season, cover and chill in the refrigerator.
• Toss the fruit with the Amarula Cream in a large ovenproof dish.
• Dip the fish fillets in a mixture of flour, curry powder and cayenne; Lay on the fruit.
• Brush the fish with a mixture of melted butter and crushed garlic.
• Pour the Spicy Curry basting sauce evenly over the dish.
• Rub the coconut and turmeric together on a piece of greaseproof paper until the coconut is golden, Sprinkle over the fish.
• May be pre-prepared to this stage, covered and refrigerated.
• Bake at 180 deg C = 350 deg F for 25-30 minutes or until fish is done (a friend and fish "expert" recently informed me that if fish flakes, it is actually overcooked).
• Garnish with fresh dhunia.
• Suggested to serve with rice pilaf, hardboiled saffron eggs and salad sambals.