Hong Kong Fish In Curry Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb fish fillet, any fish such as orange roughy, tilapia, flounder
• 1 cup onion, sliced
• 1 tablespoon curry powder
• 3 potatoes, peeled and sliced in 1/4 inch pieces
• 1 medium carrot, peeled and sliced
• 4 tablespoons peanut oil, for frying
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 1 egg , folded delicately with a rubber spatula (not beaten)
• 1 dash pepper
• 1 (13 1/2 ounce) can coconut milk or 1 (13 ounce) can light coconut milk
• 1 tablespoon brown sugar
• 2 teaspoons chicken bouillon powder

Recipe

• 1 in two separate bowls, mix together marinade and flavoring sauce ingredients.
• 2 cut fillet into 1 1/2 x 1 1/2 inch pieces.
• 3 dry the fish with a clean kitchen towel, pressing out any excess water.
• 4 marinate fish for 15 minutes.
• 5 in a skillet, heat 2 t oil over medium-high heat and pan fry the fish on both sides until lightly browned, about one to two minutes per side; transfer fish to serving platter.
• 6 heat 2 t oil over high heat; stir fry the onions for a few seconds.
• 7 add the curry powder, potatoes and carrots; stir fry until well-blended.
• 8 add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes.
• 9 return fish to pan and mix gently.