Breaded Whiting Katsu Curry

Breaded Whiting Katsu Curry

Anyone who enjoys Japanese food knows that katsu curry is an instant win at the dinner table. Often served with breaded meat, this recipe instead uses our Irish caught Whiting. This tasty curry dish makes for the perfect comfort food. If you want to make this dish a little lighter you can swap rice for Green Isle Cauliflower Rice instead. Enjoy!
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Ingredients

4 Donegal Catch Breaded Whiting Fillets

For the katsu curry sauce:

1 tablespoon sunflower oil

1 onion, finely chopped

3 garlic cloves, finely chopped

1 thumb-sized piece of fresh ginger, very finely chopped

1 tablespoon mild curry powder

1 teaspoon ground turmeric

1 tablespoon tomato purée

1 teaspoon cornflour

500 ml chicken stock

1 tablespoon mirin

1 tablespoon light soy sauce

To serve:

Cooked rice

Japanese pickles

Thinly sliced cucumber

Coriander

Instructions

  1. Pre-heat oven. Place fillets on a pre-heated baking tray on top shelf oven. 200°C, Fan 180°C, Gas 6 18-22 mins or Deep Fry by pre-heating the oil. Lower fillets gently into the oil and fry. 175°C 8-10 mins.
  2. Whilst the Whiting is cooking, make the katsu curry sauce, heat the oil in a pan over a medium heat, add the onion and fry until completely softened and translucent, which should take about 10 minutes.
  3. Stir in the garlic and ginger and fry for a further 1–2 minutes then sprinkle in the curry powder, turmeric and cornflour and add the tomato purée.
  4. Stir to coat the vegetables then pour in the chicken stock and bring to a simmer. Simmer for about 10 minutes and then add the mirin and soy sauce. Cook for a further 5 minutes and then blitz until smooth with a stick blender.
  5. When the fish is cooked, slice it up and serve on top of some cooked rice, with the katsu curry sauce and a few pickles then sprinkle over some coriander to finish.

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