Curry Flavored Pan-fried Spanish Mackerel (Sawara no karee munieru)

Curry Flavored Pan-fried Spanish Mackerel (Sawara no karee munieru)
Photographed by Manao Okamoto


Recipe by
Makiko Oda

Easy

Seafood

Other

338kcal

25minutes

Calorie count is per serving

Ingredients (Serves 2)

  • 2 fillets Spanish mackerel (200-250 g)
    Note

    Instead of Spanish mackerel you can use any type of white fish, such as sea bream and cod, or fresh salmon.

  • 2 tbsp white wine
  • 2 tbsp flour
  • 1 tsp curry powder
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 10 g butter
  • 1 tomato (small)

Directions

1

Sprinkle 1 tablespoon of white wine over the fish and set aside for about 10 minutes. Pat dry with a paper towel and place in a tray. Mix together the flour, curry powder and salt, pour into a long handled strainer, and dust the fish. Lightly pat and coat both sides.

2

Pour the vegetable oil into a frying pan and place over medium heat. Put the fish in skin side down, and fry for about 2 minutes. Turn over and fry for another 2 minutes.

3

Turn off the heat and wipe off excess oil with a paper towel. Sprinkle 1 tablespoon of white wine over the fish, add the butter, then cover and steam over low heat for about 3 minutes. Remove the stem from the tomato and cut into 1 cm slices. Plate up the fish, garnish with the tomato slice, and pour the remaining liquid in the pan over the fish to serve.