Curry Snapper

Name: Curry Snapper
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

12 ingredients

8 steps

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

1

Coat a medium saute pan with the oil and place over medium-high heat.
2

Stir together the flour and curry powder in a small bowl.
3

Dust the rock cod fillets with the curry-flour mixture and pan-fry until golden on one side, 2 1/2 minutes.
4

Turn the fish and add the onions, peppers, mushrooms and garlic to the pan and cook 1 1/2 minutes.
5

Deglaze the pan by pouring in the sweet sake and clam juice.
6

Cook to reduce the broth by a third, 2 to 3 minutes.
7

Serve the fillets over steamed white rice, spooning the vegetables and broth over the fillets.
8

Drizzle with soy sauce to taste.