Curry Snapper

Total Time:
25 min
15 min
10 min

2 servings

  • Olive oil, for sauteing fish
  • 1/4 cup all-purpose flour
  • 1 tablespoon curry powder, preferably Indonesian
  • Two 5- to 6-ounce fillets rock cod or other thick white fish
  • 1/2 white onion, sliced
  • 1 bell pepper, sliced
  • 4 to 6 ounces mushrooms, sliced
  • 1 clove garlic, chopped
  • 1/2 ounce sweet sake
  • 2 ounces clam juice
  • Steamed white rice, for serving
  • Soy sauce
  • Coat a medium saute pan with the oil and place over medium-high heat. Stir together the flour and curry powder in a small bowl. Dust the rock cod fillets with the curry-flour mixture and pan-fry until golden on one side, 2 1/2 minutes. Turn the fish and add the onions, peppers, mushrooms and garlic to the pan and cook 1 1/2 minutes. Deglaze the pan by pouring in the sweet sake and clam juice. Cook to reduce the broth by a third, 2 to 3 minutes.

  • Serve the fillets over steamed white rice, spooning the vegetables and broth over the fillets. Drizzle with soy sauce to taste.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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