Hong Kong Fish in Curry Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This easy and delicious dish can also be prepared with chicken, shrimp or scallops. Note this recipe has been updated to reflect gracious suggestions from Ready Set Cook #9 Contest reviewers. Ingredients:
1 lb fish fillet, any white fish such as orange roughy, tilapia, flounder |
1 cup white onion, sliced |
1 tablespoon curry powder |
3 white potatoes, peeled and sliced in 1/4 inch pieces |
1 medium carrot, peeled and sliced |
4 tablespoons peanut oil, for frying |
2 tablespoons cornstarch |
1 tablespoon sesame oil |
1/2 teaspoon salt |
1 egg white, folded delicately with a rubber spatula (not beaten) |
1 dash pepper |
1 (13 1/2 ounce) can coconut milk or 1 (13 ounce) can light coconut milk |
1 tablespoon brown sugar |
2 teaspoons chicken bouillon powder |
Directions:
1. In two separate bowls, mix together marinade and flavoring sauce ingredients.
2. Cut fillet into 1 1/2 x 1 1/2 inch pieces.
3. Dry the fish with a clean kitchen towel, pressing out any excess water.
4. Marinate fish for 15 minutes.
5. In a skillet, heat 2 T oil over medium-high heat and pan fry the fish on both sides until lightly browned, about one to two minutes per side; transfer fish to serving platter.
6. Heat 2 T oil over high heat; stir fry the onions for a few seconds.
7. Add the curry powder, potatoes and carrots; stir fry until well-blended.
8. Add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes.
9. Return fish to pan and mix gently.
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