Hong Kong Fish in Curry Sauce

RSC #9 review: Maybe I'm obtuse, but this recipe was hard to understand. 1 lb fish is not enough for 6 servings for normal appetites. The veggies were fine, but the curry powder ... I used a very mild Malay type, but 1 Tbls, if stronger, would be totally overpowering. Instructions were not very clear, but I assumed I should mix together the ingredients for the "flavoring sauce". But it was the fish marinade which really puzzled me, as it was more like a coating for fish fried in deep oil than a marinade. The resultant dish was "soupy" -- did I misunderstand something?? -- and really not to our taste. I'm sorry, in case I really did not understand the recipe correctly: the instructions were scant. The cook tried her best with ingredients which were not easy to work with. Good luck with any other other recipes!

First the marinade should be in the directions on what should be done with the ingredients. I mixed all the marinade ingredients together. But after making I think that the cornstarch should have been on the fish(scallops) AS A DUSTING BEFORE FRYING. I did paper towel dry very well and they did splatter quite a bit when frying from the marinade. May be helpful if done in a wok. The potatoes and carrots had to be cooked for at least 20 minutes. The sauce could have used a good squeeze of fresh lime juice or and fish sauce! A garnish of fresh cilantro, limes,or and scallions would have given this that extra little something. I liked the curry.Serving 3 people the most. Thank you!

This dish is good and we enjoyed it. The fish, potatoes and carrots made a complete meal. I used cod and would highly recommend staying with either tilapia or flounder as I think the fillets were a little thick for this dish. For me, I would increase the carrots and decrease the amount of potatoes. The seasme oil was a little overpowering and drowned out the other flavors. I felt it needed a little more zip; possibly a jalapeno pepper or some red pepper flakes. Good luck in the contest.

OUTSTANDING!!! I made this twice, once with basa fillets and once with halibut, both great choices. I was so amazed with my first attempt at how good it turned out, I have to say that was one of the best meals I've enjoyed in my life! I was a bit doubtful during preparation, in particular with the marinade texture and gooey consistency (that would be the eggwhite), but the fish panfried up beautifully. I cut the onions chunky, not minced, and subbed arrowroot powder for cornstarch, and both modifications worked out fine. The meal is easy to put together and fun to make, and it was every bit as good the 2nd time around. Served this with mango chutney. What a pleasant surprize. This recipe has to be one of my essential recipes.