Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Hong Kong Fish in Curry Sauce Recipe
    Lost? Site Map

    Hong Kong Fish in Curry Sauce

    Hong Kong Fish in Curry Sauce. Photo by PaulaG

    1/2 Photos of Hong Kong Fish in Curry Sauce

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    FLKeysJen's Note:

    This easy and delicious dish can also be prepared with chicken, shrimp or scallops. Note this recipe has been updated to reflect gracious suggestions from Ready Set Cook #9 Contest reviewers.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb fish fillet, any white fish such as orange roughy, tilapia, flounder
    • 1 cup white onion, sliced
    • 1 tablespoon curry powder
    • 3 white potatoes, peeled and sliced in 1/4 inch pieces
    • 1 medium carrot, peeled and sliced
    • 4 tablespoons peanut oil, for frying

    MARINADE

    • 2 tablespoons cornstarch
    • 1 tablespoon sesame oil
    • 1/2 teaspoon salt
    • 1 egg white, folded delicately with a rubber spatula (not beaten)
    • 1 dash pepper

    FLAVORING SAUCE

    Directions:

    1. 1
      In two separate bowls, mix together marinade and flavoring sauce ingredients.
    2. 2
      Cut fillet into 1 1/2 x 1 1/2 inch pieces.
    3. 3
      Dry the fish with a clean kitchen towel, pressing out any excess water.
    4. 4
      Marinate fish for 15 minutes.
    5. 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. 6
      Heat 2 T oil over high heat; stir fry the onions for a few seconds.
    7. 7
      Add the curry powder, potatoes and carrots; stir fry until well-blended.
    8. 8
      Add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes.
    9. 9
      Return fish to pan and mix gently.

    Ratings & Reviews:

    • on March 18, 2007

      25

      RSC #9 review: Maybe I'm obtuse, but this recipe was hard to understand. 1 lb fish is not enough for 6 servings for normal appetites. The veggies were fine, but the curry powder ... I used a very mild Malay type, but 1 Tbls, if stronger, would be totally overpowering. Instructions were not very clear, but I assumed I should mix together the ingredients for the "flavoring sauce". But it was the fish marinade which really puzzled me, as it was more like a coating for fish fried in deep oil than a marinade. The resultant dish was "soupy" -- did I misunderstand something?? -- and really not to our taste. I'm sorry, in case I really did not understand the recipe correctly: the instructions were scant. The cook tried her best with ingredients which were not easy to work with. Good luck with any other other recipes!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 18, 2007

      35

      First the marinade should be in the directions on what should be done with the ingredients. I mixed all the marinade ingredients together. But after making I think that the cornstarch should have been on the fish(scallops) AS A DUSTING BEFORE FRYING. I did paper towel dry very well and they did splatter quite a bit when frying from the marinade. May be helpful if done in a wok. The potatoes and carrots had to be cooked for at least 20 minutes. The sauce could have used a good squeeze of fresh lime juice or and fish sauce! A garnish of fresh cilantro, limes,or and scallions would have given this that extra little something. I liked the curry.Serving 3 people the most. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 18, 2007

      35

      This dish is good and we enjoyed it. The fish, potatoes and carrots made a complete meal. I used cod and would highly recommend staying with either tilapia or flounder as I think the fillets were a little thick for this dish. For me, I would increase the carrots and decrease the amount of potatoes. The seasme oil was a little overpowering and drowned out the other flavors. I felt it needed a little more zip; possibly a jalapeno pepper or some red pepper flakes. Good luck in the contest.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Hong Kong Fish in Curry Sauce

    Serving Size: 1 (402 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 612.5
     
    Calories from Fat 325
    53%
    Total Fat 36.1 g
    55%
    Saturated Fat 18.7 g
    93%
    Cholesterol 62.5 mg
    20%
    Sodium 887.7 mg
    36%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 5.7 g
    23%
    Sugars 13.0 g
    52%
    Protein 32.2 g
    64%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites