Recipe of Homemade Pan fried fish fillet with green curry sauce

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, pan fried fish fillet with green curry sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Pan fried fish fillet with green curry sauce is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Pan fried fish fillet with green curry sauce is something which I’ve loved my entire life. They are fine and they look wonderful.

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

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

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

Steps 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.

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