Recipe: Philippine Fish Curry
Philippine Fish Curry
1 tablespoon peanut oil 1 small onion, peeled and thinly sliced 4 cloves garlic, peeled and minced 1 knob gingerroot, peeled and finely shredded 1 tablespoon patis (Filipino fish sauce) 1 tablespoon curry powder 2 jalapeno peppers, deseeded and thinly sliced 1 small red bell pepper, deseeded and diced 1 cup corn kernels (fresh or frozen) 1 cup green beans, coarsely chopped 1 can coconut milk 4 large, firm white fish filets (snapper, tilapia, catfish, etc.) 2 limes, cut into wedges
Heat oil in a deep skillet or wok. Add onion, garlic, and ginger and stir-fry until onion is translucent. Stir in patis and curry powder. Add peppers, corn, and green beans and continue stir-frying until vegetables are just tender. Stir in coconut milk and bring to a simmer. Add fish fillets, baste with curry sauce and simmer until fish turns opaque. Serve immediately with steamed rice and lime wedges. Serves 4.