4 tablespoons plain flour
1 teaspoon chili powder
1/2 teaspoon ground pepper
500g Gemfish fillets
2 tablespoons vegetable oil
100 grams unsalted butter
50 grams ginger
4 tablespoons lime juice
30 grams pomegranate
2 tablespoons coriander leaves chopped
5 bananas
Salt to taste


1. Slice the fish into equal parts
2. Combine flour, chilli powder, pepper together and dust fish, shake off excess
3. Heat oil in a  non-stick pan
4. Add fish drizzle oil along the sides and cook fish on each side 
5. Grind ginger and lemon juice together to a fine paste
6. In another pan, melt butter over medium heat
7. Allow to bubble for three minutes, wait until it turns golden brown colour
8. Reduce heat to low, add ginger- lime paste, pomegranate seeds and coriander leaves
9. Allow to cook for few minutes
10. Peel and halve the banana into equal size (lengthwise)
11. Heat a teaspoon clarified butter or ghee in a pan and toast banana 1 minute, both the sides
12. Serve toasted banana fish on top followed by pomegranate seeds and pour over sauce



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