Recipe: Perfect Pan fried fish fillet with green curry sauce ~ Shortcrust Pastry

Pan fried fish fillet with green curry sauce.

Pan fried fish fillet with green curry sauce very diverse and have ideal flavor that unique. Some types of Pan fried fish fillet with green curry sauce recipes are also enough simple to process and dont pick up lengthy. Though not everybody likes Pan fried fish fillet with green curry sauce food, now some people are get attached and like the sundry Pan fried fish fillet with green curry sauce foods on hand. This could be visible of the number of restaurants that supply Pan fried fish fillet with green curry sauce as one of the dish. You can cook Pan fried fish fillet with green curry sauce using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pan fried fish fillet with green curry sauce

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

Pan fried fish fillet with green curry sauce step by step

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..

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