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Easy Pan Fried Barramundi Fillets (Australian Style)

Ingredients:

• 2 Barramundi Fillets
• 1/2 Cup Plain Flour
• 1/2 Tsp Garlic Powder
• Salt To Taste
• 1/4 Tsp Black Pepper • Oil for cooking

Method:

1) Take the barramundi fillets, sprinkle some garlic powder and salt on both sides of the fish fillets and rub it well.
2) Take your flour, add the remaining garlic powder , pinch of salt and black pepper and give it a quick mix.
3) Take one fish fillet at a time a coat it well with the seasoned flour mixture . Repeat this with the remaining fish fillet.
4) To cook the fish fillets, take a non - stick frypan, put it on medium heat, add some oil and heat it .
5) When the oil gets hot, add the fish fillets skin side down , put a lid on and cook it for 3 minutes.
6) After 3 minutes, turn them over, put the lid on and cook it for another 3 minutes.
7) Now turn the fillets on its side and cook it for 1 minute without the lid.
8) After 1 minute, turn the fish fillet over on its opposite side and cook it for 1 minute .
9) Take them out, shake the excess oil off and drain them on some paper towel.
10) Enjoy with some hot chips or salad.

Easy Roat / Rote Recipe (Fiji Style) (Lord Hanuman Offering / Prasad)

Ingredients:

• 1 Cup Plain flour
• 2 Tbsp Sultanas
• 2 Tbsp Melted Ghee
• 3 Tbsp Raw Sugar ( Or According To Taste)
• 5 Tbsp Full Cream Milk ( Or Carnation Milk)
• 1 Cup Ghee For Frying

Method:

1) Soak sultanas in water for 5 minutes to stop them from bursting while frying.
2) Take your flour, add 2 tablespoons of ghee and mix it well. It should look like breadcrumbs.
3) Add sugar and sultanas and mix it well.
4) First, add 2 tablespoons of milk and start mixing. Then, add another 2 tablespoons of milk and continue mixing. At this stage the dough should start coming together. Now add 1 tablespoon of milk and need it to a smooth dough. The dough should not be sticky. Do not add all the milk at once, the amount of milk depends on how plump the sultanas have become and the type of flour used as well. You might use little bit less or more milk than I have used.
5) Divide the dough into 2 equal size pieces. Take one piece at a time and roll it into a ball, flatten it slightly , put it in the dish and repeat this with the remaining dough.
6) Now take a piece of cling wrap or glad wrap and spread it evenly on your bench top.
7) Take one dough at a time, put it on the plastic wrap and flatten it into a round shape.
8) Repeat this with the remaining dough.
9) To fry the roat, take a fry-pan, add ghee and heat it on low heat until the ghee gets hot.
10) Add roat one at a time and fry it for 5 minutes moving it from side to side or until you get a light brown colour and the roat is cooked through.
11) Turn it over and cook it for a further 5 minutes, moving it from side to side.
12) Take it out, shake the excess ghee off and drain it on some paper towel.
13) Repeat this with the remaining dough.
Enjoy.