Wok'S Happening! Jimmy'S Kitchen Hong Kong Style Curried Fish Recipe

Name: Wok'S Happening! Jimmy'S Kitchen Hong Kong Style Curried Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FISH; 4 fish fillets (panga, sea bream, plaice, tilapia or snapper, about 100g each); 1/4 teaspoon salt; 1 egg; 50 g cornflour (cornstarch); peanut oil (for frying); CURRY SAUCE; 1 teaspoon sesame oil; 1 tablespoon garlic, peeled and finely diced; 2 tablespoons spring onions, finely chopped (green onions or scallions); 1 tablespoon dry sherry or 1 tablespoon rice wine; 1 tablespoon naturally fermented soy sauce; 1 -2 teaspoon sambal oelek, depending on heat required; 1 tablespoon mild yellow chinese style curry powder; 4 tablespoons coconut milk; fresh coriander leaves (to garnish, cilantro)

Servings: persons

FISH
4 fish fillets (panga, sea bream, plaice, tilapia or snapper, about 100g each)
1/4 teaspoon salt
1 egg
50 g cornflour (cornstarch)
peanut oil (for frying)
CURRY SAUCE
1 teaspoon sesame oil
1 tablespoon garlic, peeled and finely diced
2 tablespoons spring onions, finely chopped (green onions or scallions)
1 tablespoon dry sherry or 1 tablespoon rice wine
1 tablespoon naturally fermented soy sauce
1 -2 teaspoon sambal oelek, depending on heat required
1 tablespoon mild yellow chinese style curry powder
4 tablespoons coconut milk
fresh coriander leaves (to garnish, cilantro)

1
Take the fish fillets and sprinkle them with the salt on both sides, allow them to sit for about 15 minutes.
2
Whilst the fish is being salted, prepare the curry sauce. Heat the sesame oil in a wok or frying pan until hot and then fry the spring onions and garlic for about 1 to 2 minutes. Add the remaining curry sauce ingredients and turn the heat down, allow the sauce to simmer for about 2 to 4 minutes - then check the heat and seasoning and adjust to taste. If the sauce is too thick, add more coconut milk or some water.
3
When you are ready to fry the fish, beat the egg in a large bowl, then dip the fish fillets in the cornflour and then into the beaten egg, making sure they are well coated on both sides.
4
Heat up the groundnut oil in a large wok or frying pan until it is hot, and then shallow fry the fish fillets, in batches, until they are golden brown; this takes about 4 to 8 minutes on each side, depending on the type of fish you use and the thickness of the fillets. Drain the cooked fish fillets on kitchen paper.
5
To serve, place the freshly fried fish fillets on to a large serving platter or individual plates and pour the hot curry sauce over the top. Garnish with fresh coriander (cilantro) leaves.
6
Serve with steamed or boiled white rice and radish pickle, sweet chilli sauce and soy sauce.

126

kcal

Calories

Fat

Carbs

Protein

Fat 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 16 ingredients. The key ingredients include: FISH, 4 fish fillets (panga, sea bream, plaice, tilapia or snapper, about 100g each), 1/4 teaspoon salt, 1 egg, and more.

Yes, Wok'S Happening! Jimmy'S Kitchen Hong Kong Style Curried Fish 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.

Wok'S Happening! Jimmy'S Kitchen Hong Kong Style Curried Fish

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