- 1 pack Sympli Yam Fries
- 2 eggs
- 160g flour
- 5 medium tomatoes
- 3 scotch bonnet chillies
- 1 yellow bell pepper
- 1 green bell pepper
- 1 medium onions
- 1 kg Titus fish
- Vegetable oil
- 3 seasoning cubes
- 1 tbsp cayenne pepper
- 1 tbsp salt
- 1 tsp curry powder
- 1 tsp thyme
- 500mL water
How to Prepare Yamarita And Fish Sauce using Symplinatural Recipes.
Wash fish thoroughly, and place in a pot. Season with salt, seasoning cubes, curry and thyme. Add 250mL water. Then bring to a boil until the fish is cooked.
Next, scoop out fish into a bowl and debone it. Shred into small pieces, then set aside.
Put vegetable oil on burner for 1 minute, or till it’s hot. (You can drop a slice of onion into the oil to test how hot it is. If it sizzles, it is just right.) Add sliced onion. Add chopped tomatoes, chopped scotch bonnet, chopped green pepper, and stir. Leave to cook for 2 minutes, then add chopped yellow pepper and seasoning cubes. Taste for balance of seasoning. Be careful not to over-season the sauce since the fish is already seasoned.
Add already shredded fish, and stir evenly for 1 minute. (Be careful not to overcook the vegetables). Set aside.
In a bowl, put in 160g flour. In another bowl break in 2 eggs. Season your flour and eggs with cayenne pepper, salt and seasoning cubes.
Dip one Sympli Yam Fry at a time into the flour, and make sure it rolls around evenly. Dip into the egg, then back into the flour, and shake off excess flour.
Put a pan on a burner with enough oil to deep fry. Deep fry the yam while turning evenly for 7 minutes.
CAUTION: The oil may bubble and pop out of the fryer. Place only one piece at a time into the hot oil. Fry only moderate amounts of frozen food at a time, making sure to remove freezer burn or any excess ice before cooking. If frozen pieces get stuck together, they should be allowed to defrost slightly and then broken up before inserting into hot oil. DO NOT LEAVE UNATTENDED WHEN FRYING.
Serve alongside the fish sauce, and enjoy!