Ingredients

• 4 fish fillets (panga, sea bream, plaice, tilapia or snapper, about 100g each)
• 1/4 teaspoon salt
• 1 egg
• 50 g cornflour (cornstarch)
• peanut oil (for frying)
• 1 teaspoon sesame oil
• 1 tablespoon garlic, peeled and finely diced
• 2 tablespoons spring onions, finely chopped (green onions or scallions)
• 1 tablespoon dry sherry or 1 tablespoon rice wine
• 1 tablespoon naturally fermented soy sauce
• 1 -2 teaspoon sambal oelek, depending on heat required
• 1 tablespoon mild yellow chinese style curry powder
• 4 tablespoons coconut milk
• fresh coriander leaves (to garnish, cilantro)

Instructions

1. Take the fish fillets and sprinkle them with the salt on both sides, allow them to sit for about 15 minutes.

2. Whilst the fish is being salted, prepare the curry sauce. Heat the sesame oil in a wok or frying pan until hot and then fry the spring onions and garlic for about 1 to 2 minutes. Add the remaining curry sauce ingredients and turn the heat down, allow the sauce to simmer for about 2 to 4 minutes - then check the heat and seasoning and adjust to taste. If the sauce is too thick, add more coconut milk or some water.

3. When you are ready to fry the fish, beat the egg in a large bowl, then dip the fish fillets in the cornflour and then into the beaten egg, making sure they are well coated on both sides.

4. Heat up the groundnut oil in a large wok or frying pan until it is hot, and then shallow fry the fish fillets, in batches, until they are golden brown; this takes about 4 to 8 minutes on each side, depending on the type of fish you use and the thickness of the fillets. Drain the cooked fish fillets on kitchen paper.

5. To serve, place the freshly fried fish fillets on to a large serving platter or individual plates and pour the hot curry sauce over the top. Garnish with fresh coriander (cilantro) leaves.

6. Serve with steamed or boiled white rice and radish pickle, sweet chilli sauce and soy sauce.