Curry Fish With Peas

13 ingredients
3 steps

Ingredients

  • 9/16 pound pollock fillet Alaska
  • 1 onion small, sliced
  • 3 tablespoons green peas
  • 1 tablespoon cornstarch
  • oil for frying and cooking
  • 1/2 tablespoon curry
  • 1/2 tablespoon sugar
  • 5 tablespoons ketchup
  • 1/4 tablespoon salt
  • 3 teaspoons water
  • 1/4 teaspoon rice wine Jiafan
  • 1/4 teaspoon salt
  • 1 pinch white pepper

Directions

  1. 1
    Rinse and pat fish dry with paper towels. Cut into the 2-inch chunks and place them in a bowl. Add in the marinade and leave it for 10 minutes.
  2. 2
    Heat a skillet half-filled with cooking oil. Coat lightly the fish fillet with cornstarch and fry them over the medium heat until light golden. Remove and drain.
  3. 3
    Heat a little of oil in the same skillet over moderately high heat until hot but not smoking. Stir-fry sliced onion until aromatic, add in peas, return the fish to the skillet, pour in sauce and gently stir to combine. Cover and cook for 5 minutes. Dish up and serve with the steamed rice.

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