Index A-Z
Spicy Fish Curry
Fish
Ingredients
- 500 - 600 g fresh boneless, skinless, firm white fish fillets, such as cod, halibut or sea bass *
- 1 egg white
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons cornflour
- 1 litre water
- 2 tablespoons of oil
- 2 medium (175 - 200 g) onions, coarsely chopped
- 1½ tablespoons finely chopped fresh root ginger
- 1 tablespoon finely chopped garlic
- 1 - 2 tablespoons green curry paste **
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 150 ml (5 fl oz) tinned coconut milk
Method
- Cut the fish into 5 cm (2 in) pieces and then combine them with the egg white, salt, pepper and cornflour in a medium-sized bowl. Mix well and chill for 20 minutes.
- Bring the water to the boil in a pan. Remove the pan from the heat and immediately add the fish pieces, stirring vigorously to keep them from sticking. When the fish pieces turn white (about 2 minutes), quickly drain the fish in a stainless steel colander.
- Heat a wok or frying pan, add the oil and when it is hot, add the onions, ginger and garlic and stir-fry for 3 minutes.
- Then add the curry paste, soy sauce, salt, sugar and coconut milk. Bring the mixture to a simmer and cook for 5 minutes.
- Add the fish pieces and heat for 3 minutes.
- Garnish with the spring onions and serve at once with plain rice.
* I normally use frozen hake. It works very well, but be careful not to overcook the fish.
** The original recipe uses 3 tablespoons of madras curry paste. We have not been able to find this in Pretoria and use green curry paste instead. 2 tablespoons are to Ulrich's taste, 1 tablespoon would be enough for me and Karin would most probably prefer ½ a tablespoon of curry paste.
Original recipe out of:
Ken Hom's Hot Wok