Fish Curry

INGREDIENTS:

6 pcs Fish Fillet
1 tbsp UFC Curry Powder
1 pinch Salt & Pepper to taste
1 pack Flour
4 tbsp UFC Hapi Fiesta Vegetable Oil
1/2 cup Red onion, minced
4 cloves Garlic, minced
1 tsp Ginger, minced
1 tsp Cayenne
2 tbsp Curry powder
1 tsp Paprika
1/2 pc Red bell pepper, julienned
1/2 pc Green bell pepper, julienned
3 cups Coconut milk
2 tbsp Jufran Thai Fish sauce
1 tbsp Lemon juice
2 tbsp Sugar
1 pinch Salt and pepper to taste
1 pc Cilantro leaves
1/2 pc Lime Wedges

PROCEDURE:

1. Season the fish with curry powder, salt and pepper, then dredge in flour. Sear the dredged fish until golden brown, set aside.
2. Saute onion, garlic and ginger until fragrant add cayenne, curry powder and paprika, saute for 1 minute. Add bell peppers, then season with salt and pepper.
3. Pour in coconut milk, fish sauce, lemon juice, sugar, salt and pepper. Let it simmer for 8 minutes, after simmering top the fish fillets and cook for 2 minutes.
4. Garnish with cilantro and wedges of lime.

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INGREDIENTS 100 g wantons, cut into strips 1 cup Golden Fiesta Canola Oil 1 pc grapefruit, peel and segment to small pieces 1 pc carrots, peeled

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Fish Curry

INGREDIENTS:

PROCEDURE:

Lions Head Meatball

Sweet and Sour Fish

Yang Chow Fried Rice

Other Recipes

Seafood Hotpot

Easy Char Sui Pork

Chinese Style Fried Chicken

8 Treasures Chicken

Stir Fry Broccoli

Stir Fry Bok Choy

Salt And Pepper Shrimp

Meaty Egg And Veggie Fried Rice

Lo Hei Salad

Lions Head Meatball

Lechon Macau

Callos by NOM

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