Serves 4
2 Snapper fillets
Good pinch salt
1⁄2 cup plain flour
2 eggs, lightly beaten
1 1⁄2 cups panko breadcrumbs Olive oil, for frying
20g butter
1 small onion, finely diced
1 clove garlic, crushed
2 tbsp plain flour
1 tbsp mild curry powder (Japanese-style if possible) 1 1⁄2 cups chicken or vegetable stock
1 tbsp soy sauce
1 tbsp honey
1 small carrot, peeled and diced
Steamed rice
Steamed veggies, we used green beans
Method:
In a small saucepan, melt butter over medium heat. Add diced onion and cook until soft, about 3 minutes. Stir in garlic, add flour, curry powder, and stir constantly for 1 minute to cook the spices. Gradually pour in the stock while whisking to avoid lumps. Add soy sauce, honey and carrot. Simmer gently for 15 minutes, stirring occasionally, until thickened. Keep warm.
Meanwhile, steam rice and veggies and prepare the snapper.
Pat the snapper fillets dry and season with salt. Set up a crumbing station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each fillet in flour, then egg, then breadcrumbs, pressing to adhere. Heat 1⁄4 cup oil in a large frying pan over medium heat. Fry the crumbed fillets for 3–4 minutes per side, or until golden and cooked through. Drain on paper towels.
To serve, plate the steamed rice, steamed veggies and top with the snapper fillets. Spoon over curry sauce.
*The curry sauce can be made ahead and reheated gently before serving.