Hong Kong Fish In Curry Sauce Recipe

Name: Hong Kong Fish In Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; MARINADE; 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; FLAVORING SAUCE; 1 (13 1/2 ounce) can coconut milk or (13 ounce) can light coconut milk; 1 tablespoon brown sugar; 2 teaspoons chicken bouillon powder

Servings: persons

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
MARINADE
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
FLAVORING SAUCE
1 (13 1/2 ounce) can coconut milk or (13 ounce) can light coconut milk
1 tablespoon brown sugar
2 teaspoons chicken bouillon powder

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.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Hong Kong Fish In Curry Sauce 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.

That's it — enjoy your meal!

Hong Kong Fish In Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions