Recipe courtesy of Monterey Fish House
Curry Snapper
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 434
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 45
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 40
- Cholesterol
- 78
- Sodium
- 280
- Total: 30 min
- Active: 30 min
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.