Hong Kong Fish in Curry Sauce

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 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.
  
  Source

Posted in: Fish,Hong Kong