I have been waiting to share this one with you. I’m a huge fan of Jap food. The flavours are usually clean and fresh. As the weather gets cooler, I find myself cooking more curries and one pot oven dishes.
Instead of cooking the fish in the curry, I decided to serve the Japanese curry as a side. This was also my first attempt using Panko breadcrumbs and I really like the texture crumbed effect it gave to the fish.
1 small sweet potato peeled and chopped
1 carrot peeled and chopped
1 cup of beans chopped
1 portion of Japanese Curry paste (I used Golden Curry S&B ‘hot’)
1 tsp of hot chili powder (optional)
1 cup of water (or abit more)
Pat fish dry with paper towls. Coat fish with egg then panko breadcrumbs. Heat about 1/4 cup of oil in pan. Fry fish both sides till nice and golden.
Meanwhile, cooking vegetables in a seperate pot. Add a cup of water and simmer till the vegetables are nearly cooked through. Add curry paste-stir. Add a tsp of chili powder and continue to stir. Add more water if the mixture looks too thick. Simmer for another 15 minutes or so.
Serve with rice.