Step-by-Step Guide to Make Thomas Keller Pan fried fish fillet with green curry sauce

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pan fried fish fillet with green curry sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pan fried fish fillet with green curry sauce is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Pan fried fish fillet with green curry sauce is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have pan fried fish fillet with green curry sauce using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Pan fried fish fillet with green curry sauce:

1. Get 200 g white fish fillets,
2. Prepare 1 Tbsp rice flour
3. Take 3 Tbsp canola oil
4. Take 1 tsp butter
5. Take 1 tsp mild green curry paste (or more)
6. Take 1 clove garlic
7. Take 1 cm ginger, peeled & grid(optional)
8. Make ready 1/4 cup coconut cream
9. Take Vermicelli, soak in hot water
10. Get 1 Carrot, finely sliced& steam
11. Get 1/2 zuccini, finely sliced & steam

Steps to make Pan fried fish fillet with green curry sauce:

1. Use an zip plastic bag to shake the fish fillets with Rice flour until they are all coated, then season with salt and pepper.
2. Heat butter with 2 tablespoon of oil in a large nonstick frying pan, once it is sizzling add the fish fillets.Fry for around 3 to 4 minutes on each side until the fish is golden and cooked through
3. .In another non-stick pan heat 1 tablespoon of canola oil with garlic, green curry paste for one minute. Add ginger, coconut cream and whisk it all together. Keep the pan on the heat as the sauce Keep the pan on the heat as the sauce reduces until it is thick and bubbling.Serve the fish on top of cooked vermicelli, steam carrot, steam zucchini then spoon over the thick green curry sauce
4. Serve immediately.

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