Recipe courtesy of Monterey Fish House

Curry Snapper

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
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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


  1. 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.
  2. Serve the fillets over steamed white rice, spooning the vegetables and broth over the fillets. Drizzle with soy sauce to taste.

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