Curry Snapper Recipe

Name: Curry Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil, for sauteing fish; 1/4 cup all-purpose flour; 1 tablespoon curry powder, preferably Indonesian; Two 5- to 6-ounce fillets rock cod or other thick white fish; 1/2 white onion, sliced; 1 bell pepper, sliced; 4 to 6 ounces mushrooms, sliced; 1 clove garlic, chopped; 1/2 ounce sweet sake; 2 ounces clam juice; Steamed white rice, for serving; Soy sauce

Servings: persons

Olive oil, for sauteing fish
1/4 cup all-purpose flour
1 tablespoon curry powder, preferably Indonesian
Two 5- to 6-ounce fillets rock cod or other thick white fish
1/2 white onion, sliced
1 bell pepper, sliced
4 to 6 ounces mushrooms, sliced
1 clove garlic, chopped
1/2 ounce sweet sake
2 ounces clam juice
Steamed white rice, for serving
Soy sauce

1
Coat a medium saute pan with the oil and place over medium-high heat.
2
Stir together the flour and curry powder in a small bowl.
3
Dust the rock cod fillets with the curry-flour mixture and pan-fry until golden on one side, 2 1/2 minutes.
4
Turn the fish and add the onions, peppers, mushrooms and garlic to the pan and cook 1 1/2 minutes.
5
Deglaze the pan by pouring in the sweet sake and clam juice.
6
Cook to reduce the broth by a third, 2 to 3 minutes.
7
Serve the fillets over steamed white rice, spooning the vegetables and broth over the fillets.
8
Drizzle with soy sauce to taste.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Olive oil, for sauteing fish, 1/4 cup all-purpose flour, 1 tablespoon curry powder, preferably Indonesian, Two 5- to 6-ounce fillets rock cod or other thick white fish, and more.

Yes, Curry Snapper falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Snapper

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