Hong Kong Fish In Curry Sauce - cooking recipe

Ingredients

1 lb fish fillet, any white fish such as orange roughy, tilapia, flounder
1 cup white onion, sliced
1 tablespoon curry powder
3 white potatoes, peeled and sliced in 1/4 inch pieces
1 medium carrot, peeled and sliced
4 tablespoons peanut oil, for frying
MARINADE
2 tablespoons cornstarch
1 tablespoon sesame oil
1/2 teaspoon salt
1 egg white, folded delicately with a rubber spatula (not beaten)
1 dash pepper
FLAVORING SAUCE
1 (13 1/2 ounce) can coconut milk or (13 ounce) can light coconut milk
1 tablespoon brown sugar
2 teaspoons chicken bouillon powder

Preparation

In two separate bowls, mix together marinade and flavoring sauce ingredients.
Cut fillet into 1 1/2 x 1 1/2 inch pieces.
Dry the fish with a clean kitchen towel, pressing out any excess water.
Marinate fish for 15 minutes.
In a skillet, heat 2 T oil over medium-high heat and pan fry the fish on both sides until lightly browned, about one to two minutes per side; transfer fish to serving platter.
Heat 2 T oil over high heat; stir fry the onions for a few seconds.
Add the curry powder, potatoes and carrots; stir fry until well-blended.
Add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes.
Return fish to pan and mix gently.