Hong Kong Fish in Curry Sauce
Dive into the vibrant flavors of Hong Kong cuisine with this irresistible Hong Kong Fish in Curry Sauce recipe! Tender white fish fillets, delicately seasoned and lightly seared, are simmered to perfection in a rich, aromatic curry sauce infused with creamy coconut milk, savory soy sauce, and a hint of sweetness. The addition of sautéed garlic, onions, and bell peppers adds layers of texture and flavor, while a touch of curry powder and optional red chili bring a fragrant, mildly spiced kick. This quick 35-minute recipe is perfect for weeknight dinners or special occasions, and the finish of fresh cilantro provides a burst of freshness. Serve this dish over steamed jasmine rice or noodles for an authentic and comforting dining experience.
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, halibut, or snapper)
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 medium Yellow onion, sliced
- 2 tablespoons Curry powder
- 400 ml Coconut milk
- 250 ml Chicken or vegetable stock
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 1 small Red chili (optional, for heat), finely chopped
- 1 medium Green bell pepper, sliced
- 2 tablespoons Cilantro, chopped (for garnish)
Instructions
Rinse the fish fillets, pat them dry with a paper towel, and cut them into large chunks. Season the fish with salt and white pepper.
Lightly coat the fish pieces with cornstarch, shaking off any excess. This will help the fish hold together while cooking.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Sear the fish pieces for 2-3 minutes on each side until golden but not fully cooked. Remove the fish from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and sliced onion over medium heat for 2-3 minutes until fragrant.
Stir in the curry powder and cook for another minute to release its aroma.
Pour in the coconut milk and chicken or vegetable stock, stirring to combine. Add the soy sauce and sugar, then stir well.
If desired, add the chopped red chili for extra heat. Bring the sauce to a gentle simmer.
Add the green bell pepper slices to the curry sauce and simmer for 3-4 minutes until they begin to soften.
Carefully return the seared fish pieces to the skillet, spooning the curry sauce over them. Allow the fish to simmer in the sauce for 5-6 minutes until cooked through and tender.
Taste the sauce and adjust the seasoning if needed (e.g., more soy sauce or sugar).
Garnish with chopped cilantro and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 8300 mg | 361% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 41.2 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 203 mg | 16% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2500 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
