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.
Ingredients
250 grams Alaska pollock fillet
1 small onion, sliced
3 tablespoons Green peas
1 tablespoon Cornstarch
Oil for frying and cooking
Sauce:
1/2 tablespoon Curry
1/2 tablespoon Sugar
5 tablespoons Ketchup
1/4 tablespoon Salt
3 teaspoons Water
Marinade:
1/4 teaspoon Jiafan rice wine
1/4 teaspoon Salt
Pinch White pepper
Preparation
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.
Credit: Foodista