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.
- 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 (13 1/2 ounce) can coconut milk or 1 (13 ounce) can light coconut milk
- 1 tablespoon brown sugar
- 2 teaspoons chicken bouillon powder
- In two separate bowls, mix together marinade and flavoring sauce ingredients.
- Cut fillet into 1 1/2 x 1 1/2 inch pieces.
- Dry the fish with a clean kitchen towel, pressing out any excess water.
- Marinate fish for 15 minutes.
- 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.
- Heat 2 T oil over high heat; stir fry the onions for a few seconds.
- Add the curry powder, potatoes and carrots; stir fry until well-blended.
- Add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes.
- Return fish to pan and mix gently.