Golden Curries: Classic Hong Kong Fish Delight
Journey back to the vibrant culinary streets of 1960s Hong Kong with this delightful and nostalgic curried fish recipe. Inspired by the legendary Jimmy's Kitchen, this dish marries the spicy warmth of curry with tender white fish fillets, serving as a homage to classic Hong Kong flavors. Ideal for a cozy meal or an exotic dinner party, the fish is presented whole to enhance its visual appeal, superbly complemented by steamed rice and optional side condiments like radish pickle and sweet chili sauce. Adjust the spice level to your preference and serve with a chilled San Miguel beer for the perfect pairing.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Fish fillets
4 (Choose firm white fish like panga, sea bream, plaice, tilapia, or snapper, about 100g each)
Salt
1/4 teaspoon (To season fish)
Egg
1 (Beaten)
Cornflour (cornstarch)
50 g (For coating)
Peanut oil
As needed (For frying)
Sesame oil
1 teaspoon (For curry sauce)
Garlic
1 tablespoon (Peeled and finely diced)
Spring onions
2 tablespoons (Finely chopped (green onions or scallions))
Dry sherry or rice wine
1 tablespoon (For curry sauce)
Soy sauce
1 tablespoon (Naturally fermented)
Sambal oelek
1-2 teaspoons (Adjust based on preferred heat)
Yellow Chinese-style curry powder
1 tablespoon (Mild)
Coconut milk
4 tablespoons (For curry sauce)
Fresh coriander leaves
As needed (To garnish)
Instructions
1
Sprinkle both sides of the fish fillets with salt and let them sit for about 15 minutes to absorb the seasoning.
2
While the fish is resting, prepare the curry sauce by heating sesame oil in a wok or frying pan until shimmering.
3
Add finely diced garlic and chopped spring onions to the pan. Sauté for 1 to 2 minutes until aromatic.
4
Incorporate dry sherry or rice wine, soy sauce, sambal oelek, curry powder, and coconut milk. Reduce the heat to low.
5
Simmer the sauce for 2 to 4 minutes. Stir occasionally and taste; adjust heat and seasoning to your preference.
6
If the sauce appears thick, thin it out with additional coconut milk or water. Remove from heat once ready.
7
Beat the egg in a large bowl. Dip each fish fillet first into cornflour, followed by the beaten egg, ensuring an even coating.
8
Heat peanut oil in a large wok or frying pan until hot. Shallow fry the fish fillets in batches, about 4 to 8 minutes per side.
9
Cook until each fillet is golden brown, then drain on kitchen paper towels to remove excess oil.
10
To serve, place the freshly fried fish fillets on a serving platter or individual plates, ladling the hot curry sauce over them.
11
Garnish with fresh coriander leaves and accompany with steamed rice and optional sides like radish pickle, sweet chili sauce, and soy sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Golden Curries: Classic Hong Kong Fish Delight?
It is a nostalgic curried fish recipe inspired by the culinary streets of 1960s Hong Kong and the legendary Jimmy's Kitchen, featuring tender white fish fillets in a spicy curry sauce.
What kind of fish is best for this recipe?
Firm white fish fillets such as panga, sea bream, plaice, tilapia, or snapper are recommended, ideally around 100g each.
How should I prepare the fish fillets?
Sprinkle both sides of the fillets with salt and let them sit for about 15 minutes to allow the seasoning to be absorbed.
What ingredients are needed for the curry sauce?
The sauce requires sesame oil, garlic, spring onions, dry sherry or rice wine, soy sauce, sambal oelek, yellow Chinese-style curry powder, and coconut milk.
How do I cook the curry sauce?
Sauté garlic and spring onions in sesame oil, then stir in the sherry, soy sauce, sambal oelek, curry powder, and coconut milk. Simmer for 2 to 4 minutes on low heat.
Can I adjust the heat level of the curry?
Yes, you can adjust the amount of sambal oelek (1-2 teaspoons) and curry powder to suit your spice preference.
What should I do if the curry sauce is too thick?
If the sauce appears too thick, you can thin it out by adding a little more coconut milk or water until it reaches your desired consistency.
How is the fish coated before frying?
Dip each fish fillet first into cornflour (cornstarch) and then into a beaten egg to ensure an even, crispy coating.
What type of oil should I use for frying the fish?
Peanut oil is recommended for shallow frying the fish fillets until they are golden brown.
How long does it take to fry the fish?
The fillets should be shallow fried for approximately 4 to 8 minutes per side until they reach a golden brown color.
How do I remove excess oil from the fried fish?
Once the fish is cooked, drain the fillets on kitchen paper towels before serving.
How is the dish traditionally served?
Place the fried fish on a platter, ladle the hot curry sauce over them, and garnish with fresh coriander.
What are the recommended side dishes?
It is best served with steamed rice and optional sides like radish pickle, sweet chili sauce, or extra soy sauce.
What drink pairs well with this Hong Kong fish dish?
A chilled San Miguel beer is suggested as the perfect beverage pairing for this spicy meal.
Is this recipe suitable for dinner parties?
Yes, its visual appeal and exotic flavors make it an excellent choice for an exotic dinner party or a cozy home meal.
What is the inspiration behind this dish?
The recipe is a homage to the flavors of 1960s Hong Kong, specifically inspired by the famous Jimmy's Kitchen.
What type of curry powder should I use?
The recipe calls for a mild, yellow Chinese-style curry powder.
Can I use rice wine instead of dry sherry?
Yes, either dry sherry or rice wine can be used in the curry sauce.
How many fish fillets does this recipe use?
This recipe is designed for 4 fish fillets.
What is the role of cornflour in this recipe?
Cornflour is used as the initial coating for the fish to help the egg adhere and create a crispy texture.
Do I need to peel the garlic?
Yes, the garlic should be peeled and finely diced before being sautéed for the sauce.
What part of the spring onion is used?
Finely chopped spring onions (including green onions or scallions) are used in the sauce base.
How much salt is needed for the fish?
The recipe suggests using 1/4 teaspoon of salt to season the four fillets.
Is the fish cooked whole or in pieces?
The fish fillets are presented whole to enhance the visual appeal of the final dish.
What is sambal oelek?
Sambal oelek is a spicy chili paste used to provide heat and depth to the curry sauce.
What is the purpose of the sesame oil?
Sesame oil is used to sauté the aromatics, providing a nutty base flavor for the curry sauce.
How long should the curry sauce simmer?
The sauce should simmer for about 2 to 4 minutes to allow the flavors to meld.
Can I substitute coconut milk?
The recipe uses coconut milk for creaminess; substituting it would change the classic flavor profile of the sauce.
What garnish is recommended?
Fresh coriander leaves are used to garnish the dish before serving.
Is the soy sauce used in this recipe fermented?
Yes, the recipe specifies using naturally fermented soy sauce for the best flavor.