Curry Fish With Peas

One of my favorite ways to cook frozen fish is in flavourful rich curry sauce together with some veggies. A delicious dish for any time of the year, but particularly welcome and soothing in the cold winter days with some steamed rice.

Sauce Marinade

  • 200-250 g Alaska pollock fillet
  • 1 Small onion, sliced
  • 3 tbsp Green peas
  • 1 tbsp Cornstarch
  • Oil for frying and cooking

  • 1/2 tbsp Curry
  • 1/2 tbsp Sugar
  • 1. 5 tbsp Ketchup
  • 1/4 tbsp Salt
  • 3 tsp Water

  • 1/4 tsp Jiafan rice wine
  • 1/4 tsp Salt
  • Pinch White pepper

  1. Rinse and pat fish dry with paper towels. Cut into the 2-inch chunks and place them in a bowl. Add in the marinade and leave it for 10 minutes.
  2. Heat a skillet half-filled with cooking oil. Coat lightly the fish fillet with cornstarch and fry them over the medium heat until light golden. Remove and drain.
  3. Heat a little of oil in the same skillet over moderately high heat until hot but not smoking. Stir-fry sliced onion until aromatic, add in peas, return the fish to the skillet, pour in sauce and gently stir to combine. Cover and cook for 5 minutes. Dish up and serve with the steamed rice.

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