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