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

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 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)

Directions

1. 1

   Take the fish fillets and sprinkle them with the salt on both sides, allow them to sit for about 15 minutes.

2. 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. 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. 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. 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. 6

   Serve with steamed or boiled white rice and radish pickle, sweet chilli sauce and soy sauce.