I must confess that I don't understand why it's called crispy fish when you end up submerging it in the sauce and cooking it for several minutes. All of your hard work of pan-frying it earlier in the recipe seem pointless since it can't stay crispy after that long of a submersion, but it was a tasty way to make the fish.
I was a bit hesitant to pan fry the fish since it seems like so much oil and I always want to get away with cutting down/out the oil as much as possible, but for this recipe I figured I would try it out.
InspirationThe Wanderlust Kitchen crispy tilapia in curry sauce
I buy frozen swai filets at Target instead of tilapia because they're cheaper. And I used green curry sauce instead of red because that's what I picked up on a recent visit to the Asian market. But otherwise I don't know enough about curry dishes to modify them much, so this is pretty much followed to a T. Plus it's a pretty simple set of ingredients even if the cooking method is a little more involved.
I tasted my green curry sauce since this was my first time using it and I'm glad I did, it was really spicy! I only used half of the amount. From my research, apparently green curry paste is made with fresh chiles, which makes it hotter than a red curry paste made from dried chiles. Ah. I might need to pick up a jar of red curry as well.
- 4 swai fillets
- 2/3 c. all-purpose flour
- 1/2 teaspoon ground black pepper
- 2 Tablespoons canola oil
- 1 (14oz) can light coconut milk
- 2 Tablespoons red curry paste (1 Tablespoon green curry paste)
- 1/4 c. water
- 1 Tablespoon palm sugar (or brown sugar)
2Tablespoons fish sauce (next time I would use only 1 Tablespoon since it was so salty, but that could just be my brand)
- Jasmine rice for serving
DirectionsDry your fish filets off with paper towel and cut into about thirds or quarters, depending on the size of your fish filets and how big you want your chunks.
|defrosted fish and flour for dredging.|
|Husband Jeff caught my hands in action, with Sonny D wanting to help with his fork and measuring spoon.|
|Dredged fish on a plate, waiting to pan-fry.|
|First side down into the oil.|
|Second side down, check out that golden-brown goodness!|
|Green curry sauce.|
|Fish boiling away in the curry sauce.|
|fish with curry sauce and brown rice.|
|check out the spinach.|