Mix all ingredients for marinade in nonreactive plate cover your fillet in the mixture, marinate overnight in fridge
Slice the fish down the centre, arrange in casserole dish
Cover with foil and bake for 30-40min at 180degrees till white and tender
In pan fry onions till golden, add garlic, stir till aromatic, add pureed tomatoes.
Cook by reducing method on high heat for 3 minutes, add seasoning of choice, I used curry powder, stir. Turn heat low and cover
In two separate plates, place eggwhites and flour. You can spice the flour if you like.
Dip cooled fish in eggwhite then flour till well coated. Shake off gently any excess flour.
In a non stick skillet put oil on medium low heat. Once hot enough to make a drop of water sizzle.Add the coated fish. Cook both sides till golden 3minutes on each side
Set aside to drain excess oil on brown paper or serviette
The curry should be thick and cooked now, with the oil separated from the curry. Gently lay the fried fish in the curry. Sprinkle chopped corriander. Cover for 2-3minutes.
Serve hot with favorite starch
