Hong Kong Fish In Curry Sauce

• 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

1. In two separate bowls, mix together marinade and flavoring sauce ingredients.
2. Cut fillet into 1 1/2 x 1 1/2 inch pieces.
3. Dry the fish with a clean kitchen towel, pressing out any excess water.
4. Marinate fish for 15 minutes.
5. 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.
6. Heat 2 T oil over high heat; stir fry the onions for a few seconds.
7. Add the curry powder, potatoes and carrots; stir fry until well-blended.
8. Add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes.
9. Return fish to pan and mix gently.

fish fillet, white onion, curry powder, white potatoes, carrot, peanut oil, marinade, cornstarch, sesame oil, salt, egg, pepper, sauce, coconut milk, brown sugar, chicken bouillon powder

Taken from www.food.com/recipe/hong-kong-fish-in-curry-sauce-211584 (may not work)