Fish Katsu Curry with Papaya Salad

There are two great things about this recipe to me. One, you can use pretty much any white fish you like - I happened to have plaice so used that - but you can use any type like tilapia, cod, pollock, whiting etc.  The other is that I finally worked out a great recipe for Chinese style curry sauce which I absolutely adore.

Normally you only see the Japanese Chicken Katsu dishes (I have a Chicken Tonkatsu one here on the blog from a while back), but why not use fish? Its light, healthy - I baked the crumbed fish rather than the usual frying - and can be served with so many different side dishes. We like papaya salad in this house and I find that the chilli in the salad works well with the lightness of the fish. Kids love fish cooked like this too, as for some reason, they love anything bread crumbed. And we loved it. The Bloke cleared his plate and claimed the leftover curry sauce for himself! Really delicious and fabulous for a diet too.

For the curry sauce:

2 onions, peeled & sliced
5 cloves garlic, peeled & sliced
1-2 tbsp. olive oil
1  1/2 tbsp. medium curry powder
2 tbsp. plain flour
450ml chicken stock (cube is fine)
1 tbsp. soy sauce
1 tbsp. sake (Chinese wine)

Method:

Fry the onions in the oil for about 10 minutes, until soft and beginning to brown. Add the garlic and cook for a further 5 mins. Add the curry powder and flour and stir in. Now add the hot stock (a little at a time at first to incorporate the flour) and bring to the boil. Boil for 5 minutes to reduce a little and leave to simmer for 10-15 minutes. Take off the heat and using a hand blender, blend the sauce until smooth. Then pop back on the heat, add the soy sauce and sake wine and season with a little salt & pepper. Boil hard to reduce and thicken for about 5-10 minutes. Set to one side

For the fish:

2 fillets white fish, skin removed
1 1/2 cups panko breadcrumbs
1 egg, whisked
1 tbsp. flour

Method:

Set the oven to 200 C. Season the fish with a little salt and pepper. Have 3 shallow bowls; one with the whisked egg in it, one with the flour, and one with the breadcrumbs. Dip the fish firstly in the flour and shake off the excess. Then dip in the egg and finally in the breadcrumbs. Press the crumbs on well (both sides) so you get a nice thick coating and put onto a greaseproof paper covered baking sheet. Cook for about 10 minutes (depending on the thickness of the fish - 10 mins for thin, an extra 5 minutes if its a thicker piece of cod).

Slice the crispy fish thickly and drizzle over the curry sauce. Serve with salad (papaya salad recipe here) and rice or chips.

I think I may be making this again, Soon!

Note 1: You can use any breadcrumbs, but the Panko Japanese ones are bigger flakes, which make it crispier - you can buy them in Asian stores and in most supermarkets these days too.

Note 2: The Chinese Sake wine is also easy to buy in supermarkets and lasts for ages if you put the cap back on tightly.