Name: Spicy Fish Curry
Yield: Serves 2-4
Cuisine: China
Ingredients: 1 egg white; 450 g (1 lb) fresh boneless, skinless, firm white fish fillets, such as cod, halibut or sea bass; 2 tablespoons finely chopped spring onions; 1 tablespoon light soy sauce; 1 teaspoon sugar; 150 ml (5 fl oz) tinned coconut milk; 1 tablespoon finely chopped garlic; 600 ml (1 pint) groundnut oil or 1 litre (1¾ pints) water; 2 teaspoons cornflour; 1½ tablespoons finely chopped fresh root ginger; 175 g (6 oz) onions, coarsely chopped; ½ teaspoon freshly ground black pepper; 1 teaspoon salt; 3 tablespoons Madras curry paste

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

I have eaten this wonderful fish curry many times in Singapore and Malaysia. In those countries, surrounded as they are by water, fresh fish is a standard staple in every home and on every menu. This recipe is a simplified version of the original. Most fish have a delicate taste and texture and one must be careful in applying any seasoning or spice. I have found Madras curry paste a great convenience; it works almost as well as the time-consuming hand-made curry paste. Added to a firm white