Recipe of Homemade Pan fried fish fillet with green curry sauce

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, pan fried fish fillet with green curry sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pan fried fish fillet with green curry sauce is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Pan fried fish fillet with green curry sauce is something which I have loved my whole life.

Turn fillets and continue cooking over medium high heat until fish is opaque and flaky all the way through. Remove to serving platter and tent with foil. HOW TO MAKE MY PAN FRIED FISH WITH GREEN CURRY SAUCE: Coat the fish fillets with flour and season with salt and pepper. Fry them in a non-stick frying pan until the fish is golden and cooked through.

To get started with this particular recipe, we must first prepare a few components. You can have pan fried fish fillet with green curry sauce using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pan fried fish fillet with green curry sauce:

1. Prepare 200 g white fish fillets,
2. Make ready 1 Tbsp rice flour
3. Get 3 Tbsp canola oil
4. Take 1 tsp butter
5. Take 1 tsp mild green curry paste (or more)
6. Make ready 1 clove garlic
7. Take 1 cm ginger, peeled & grid(optional)
8. Prepare 1/4 cup coconut cream
9. Get Vermicelli, soak in hot water
10. Make ready 1 Carrot, finely sliced& steam
11. Get 1/2 zuccini, finely sliced & steam

Lightly brown fish on one side. Add onion, garlic, fish sauce and soy sauce. Reduce heat to low and slide salmon into the cream. With a good fish, well seasoned and crispy skin, I don't need a sauce.but I've added a couple in the notes just in case! 🙂 Heat a heavy pan over medium high heat.

Instructions to make Pan fried fish fillet with green curry sauce:

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.

Reduce heat to low and slide salmon into the cream. With a good fish, well seasoned and crispy skin, I don't need a sauce.but I've added a couple in the notes just in case! 🙂 Heat a heavy pan over medium high heat. Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed.

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