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    You are in: Home / Recipes / Hong Kong Fish in Curry Sauce Recipe
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    Hong Kong Fish in Curry Sauce

    Hong Kong Fish in Curry Sauce. Photo by PaulaG

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    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.

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    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


    • 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



    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


      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!

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    • on March 18, 2007


      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


      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)


    Nutritional Facts for Hong Kong Fish in Curry Sauce

    Serving Size: 1 (402 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 608.3
    Calories from Fat 349
    Total Fat 38.8 g
    Saturated Fat 21.1 g
    Cholesterol 62.4 mg
    Sodium 903.0 mg
    Total Carbohydrate 36.6 g
    Dietary Fiber 3.7 g
    Sugars 6.9 g
    Protein 31.5 g

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