Menu and Recipe Manu.. - The Early Childhood Commission

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Recipes for General Menus
Ingredient Metric Standard Measure Method
Paprika 7 g - ½ Tbsp 16. Add paprika, ketchup, brown sugar, soy sauce and water to
skillet and stir.
Ketchup 15 ml ½ oz 1 Tbsp
17. Add browned fish to skillet.
Brown sugar 7 g ¼ oz ½ Tbsp
18. Baste fish with gravy and cover.
Water 360 ml 12 oz 1 ½ cups
19. Allow to simmer over medium low heat for 10 minutes.
Soya Sauce 15 ml ½ oz 1 Tbsp
Cornstarch 5 g 1 tsp 20. Dissolve cornstarch in water.
Water 15 ml ½ oz 1 Tbsp
21. Pour over ingredients in skillet and baste again.
22. Cover and allow to simmer for five minutes until gravy
thickens.
23. Remove from flame.
24. Hold and serve hot.
Purchasing Note: Whole fish may be purchased and filleted. See Appendix 1 for filleting instructions. 1 lb whole fish will yield 2 fillets
approximately 4 oz each.
Preparation Note: Thaw fish in refrigerator at least one day before.
Meal Standard
No. of servings 20
Serving size
1 piece (2 oz)
2 Tbsp sauce
Menu and Recipe Manual for Early Childhood Institutions