CURRY SNAPPER

Curry Snapper image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 12

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Olive oil, for sauteing fish
1/4 cup all-purpose flour
1 tablespoon curry powder, preferably Indonesian
Two 5- to 6-ounce fillets rock cod or other thick white fish
1/2 white onion, sliced
1 bell pepper, sliced
4 to 6 ounces mushrooms, sliced
1 clove garlic, chopped
1/2 ounce sweet sake
2 ounces clam juice
Steamed white rice, for serving
Soy sauce

Steps:

Coat a medium saute pan with the oil and place over medium-high heat. Stir together the flour and curry powder in a small bowl. Dust the rock cod fillets with the curry-flour mixture and pan-fry until golden on one side, 2 1/2 minutes. Turn the fish and add the onions, peppers, mushrooms and garlic to the pan and cook 1 1/2 minutes. Deglaze the pan by pouring in the sweet sake and clam juice. Cook to reduce the broth by a third, 2 to 3 minutes.
Serve the fillets over steamed white rice, spooning the vegetables and broth over the fillets. Drizzle with soy sauce to taste.