Name: Curry Snapper
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Monterey Fish House, Monterey, CA

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Curry Snapper

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