450g/1 lb seabass fillets
1 egg white
1 tsp salt
½ tsp ground black pepper
2 tsp cornflour
4 tbsp groundnut oil
175g/6 oz chopped onions
1½ tbsp finely grated root ginger
1 tbsp finely chopped garlic
3 tbsp madras curry paste
1 tbsp soy sauce
1 tsp salt
1 tsp sugar
150 ml/5 fl oz canned coconut milk |
1 Trim fish fillets into 5cm/2in pieces. Combine the egg white, salt, pepper and cornflour in a bowl. Mix in the fish, making sure you coat it well and chill for an hour.
2 Heat a large non-stick frying pan and add half the oil, when very hot add the fish and fry each side for 1 minute or until the fish turns white. Lift out and drain the fish either on kitchen towel or in a colander set over a bowl.
3 Heat the remaining oil in a large non-stick saucepan, when hot add the onions, ginger and garlic stirring for 2 to 3 minutes.
4 Stir in the curry paste, soy sauce, salt, sugar and coconut milk, bring to a simmer and cook for approx 7 minutes.
5 Add the fish and heat through for 5 minutes, serve with rice. |
