Chinese fish curry

    25 min

    A quick and easy Chinese curry made with salmon, though a similar oily or firm-fleshed fish would work a treat. Serve with fried rice or steamed brown rice for tasty meal.

    18 people made this

    Serves: 2 

    • 250g salmon fillet, cut into thick strips
    • 2 teaspoons cornflour
    • 2 teaspoons curry powder
    • 2 to 4 teaspoons water
    • 6 tablespoons vegetable oil, divided
    • 1/2 small onion, halved and sliced lengthways
    • 1 teaspoon minced ginger
    • 1 teaspoon minced garlic
    • 3/4 teaspoon salt
    • 2 teaspoons sugar
    • 3 to 4 tablespoons chicken, fish or vegetable stock
    • 1/2 green pepper, cut into strips
    • 1/2 red pepper, cut into strips

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Combine the cornflour, curry powder and water. Mix to make a smooth slurry.
    2. Place salmon in a bowl. Add half of the curry powder mixture and stir to coat.
    3. Preheat a wok or frying pan over medium heat. Add half of the oil and, once hot but not smoking, add the salmon strips. Fry the salmon for a few minutes on each side till golden brown. Remove and place on a plate lined with kitchen paper to soak up excess oil. Drain the oil from the wok or pan and discard.
    4. Heat remaining oil in the wok over medium high heat. Add the onion, ginger and garlic, and stir until fragrant. Add the salt, sugar, stock and the remaining curry powder mixture and mix well. Toss in the peppers and stir-fry for 1 minute. Add the salmon strips and toss gently to coat with the sauce. Transfer to a dish and serve.

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