0.0 – 0 reviews • Main Dish
| Level: |
Easy |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
2 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
434 |
| Total Fat |
10 g |
| Saturated Fat |
2 g |
| Carbohydrates |
45 g |
| Dietary Fiber |
5 g |
| Sugar |
5 g |
| Protein |
40 g |
| Cholesterol |
78 mg |
| Sodium |
280 mg |
