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Overview Pan fried fish fillet with green curry sauce

Pan fried fish fillet with green curry sauce.

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Adjust seasoning if HOW TO MAKE MY PAN FRIED FISH WITH GREEN CURRY SAUCE: Coat the fish fillets with flour and season with salt and pepper. Fry them in a non-stick frying pan until the fish is golden and cooked through. In another pan heat olive oil with the green curry paste, then add the coconut cream and mix together.

Pan fried fish fillet with green curry sauce Turn pieces and transfer pan to oven. Combine the milk, salt, pepper, cayenne and turmeric and pour it over the fish. With a good fish, well seasoned and crispy skin, I don't need a sauce.but I've added a couple in the notes just in case! 🙂 Blot the fillets dry--really dry--to avoid a watery sauce.
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Ingredients Pan fried fish fillet with green curry sauce namely:

You Set Up 200 g of white fish fillets,.
You Need 1 Tbsp of rice flour.
You Set Up 3 Tbsp of canola oil.
Set Up Here 1 tsp of butter.
You Need 1 tsp of mild green curry paste (or more).
You Need 1 clove of garlic.
You Need 1 cm of ginger, peeled & grid(optional).
Set Up 1/4 cup of coconut cream.
You Need of Vermicelli, soak in hot water.
Set Up 1 of Carrot, finely sliced& steam.
You Need 1/2 of zuccini, finely sliced & steam.

In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth. In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish. In a large saute pan, heat the olive oil. SERVE: Drizzle some lemon butter sauce on each plate.

Here's how to make Pan fried fish fillet with green curry sauce Langkah demi langkah

Use an zip plastic bag to shake the fish fillets with Rice flour until they are all coated, then season with salt and pepper..
Heat butter with 2 tablespoon of oil in a large nonstick frying pan, once it is sizzling add the fish fillets.Fry for around 3 to 4 minutes on each side until the fish is golden and cooked through.
.In another non-stick pan heat 1 tablespoon of canola oil with garlic, green curry paste for one minute. Add ginger, coconut cream and whisk it all together. Keep the pan on the heat as the sauce Keep the pan on the heat as the sauce reduces until it is thick and bubbling.Serve the fish on top of cooked vermicelli, steam carrot, steam zucchini then spoon over the thick green curry sauce.
Serve immediately..

Top with fish and drizzle more sauce over top of fish. A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden colour. Remove from pan and keep warm. Add the coconut milk and season with the fish sauce, sugar, sliced chilli and kaffir lime leaf shreds. .

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