Pan Fried Fish Fillet With Green Curry Sauce Recipe by Tati Loh (Mallee Hot Bite)
Pan fried fish fillet with green curry sauce Cooking Instructions 1 Use an zip plastic bag to shake the fish fillets with Rice flour until they are all coated, then season with salt and pepper. 2 Heat butter with 2 tablespoon of oil in a large nonstick frying pan, once it is sizzling add the fish fillets.Fry for around 3 to 4 minutes on each side until the fish is golden and cooked through 3 .In another non-stick pan heat 1 tablespoon of canola oil with garlic, green curry paste for one minute. Add ginger, coconut cream and whisk it all together. Keep the pan on the heat as the sauce Keep the pan on the heat as the sauce reduces until it is thick and bubbling.Serve the fish on top of cooked vermicelli, steam carrot, steam zucchini then spoon over the thick green curry sauce 4 Serve immediately. 1 Use an zip plastic bag to shake the fish fillets with Rice flour until they are all coated, then season with salt and pepper. 1 Use an zip plastic bag to shake the fish fillets with Rice flour until they are all coated, then season with salt and pepper. 2 Heat butter with 2 tablespoon of oil in a large nonstick frying pan, once it is sizzling add the fish fillets.Fry for around 3 to 4 minutes on each side until the fish is golden and cooked through 2 Heat butter with 2 tablespoon of oil in a large nonstick frying pan, once it is sizzling add the fish fillets.Fry for around 3 to 4 minutes on each side until the fish is golden and cooked through 3 .In another non-stick pan heat 1 tablespoon of canola oil with garlic, green curry paste for one minute. Add ginger, coconut cream and whisk it all together. Keep the pan on the heat as the sauce Keep the pan on the heat as the sauce reduces until it is thick and bubbling.Serve the fish on top of cooked vermicelli, steam carrot, steam zucchini then spoon over the thick green curry sauce 3 .In another non-stick pan heat 1 tablespoon of canola oil with garlic, green curry paste for one minute. Add ginger, coconut cream and whisk it all together. Keep the pan on the heat as the sauce Keep the pan on the heat as the sauce reduces until it is thick and bubbling.Serve the fish on top of cooked vermicelli, steam carrot, steam zucchini then spoon over the thick green curry sauce 4 Serve immediately. 4 Serve immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Fry egg Asparagus Bacon Skewers Beef Wellington (for two) Pumpkin Pie Dump Cake (Quick & Easy Fall Dessert Recipe) Fig & spices cake Fry egg Asparagus Bacon Skewers Beef Wellington (for two) Pumpkin Pie Dump Cake (Quick & Easy Fall Dessert Recipe) Fig & spices cake Biri Bara Fried garlic green beans Butter Masala Paneer Little sister’s lentils soup Sotong (Otak-otak KW) Store Cupboard Turkey Curry Kaddu Ke Patte Ka Vada Orissa style Calcutta (Kolkata) style Mutton Biryani Homemade Mayonnaise Alkubus with shredded chicken sauce Biri Bara Fried garlic green beans Butter Masala Paneer Little sister’s lentils soup Sotong (Otak-otak KW) Store Cupboard Turkey Curry Kaddu Ke Patte Ka Vada Orissa style Calcutta (Kolkata) style Mutton Biryani Homemade Mayonnaise Alkubus with shredded chicken sauce