Curry Snapper

• Olive oil, for sauteing fish
• 1/4 cup all-purpose flour
• 1 tablespoon curry powder, preferably Indonesian
• Two 5- to 6-ounce fillets rock cod or other thick white fish
• 1/2 white onion, sliced
• 1 bell pepper, sliced
• 4 to 6 ounces mushrooms, sliced
• 1 clove garlic, chopped
• 1/2 ounce sweet sake
• 2 ounces clam juice
• Steamed white rice, for serving
• Soy sauce

1. Coat a medium saute pan with the oil and place over medium-high heat.
2. Stir together the flour and curry powder in a small bowl.
3. Dust the rock cod fillets with the curry-flour mixture and pan-fry until golden on one side, 2 1/2 minutes.
4. Turn the fish and add the onions, peppers, mushrooms and garlic to the pan and cook 1 1/2 minutes.
5. Deglaze the pan by pouring in the sweet sake and clam juice.
6. Cook to reduce the broth by a third, 2 to 3 minutes.
7. Serve the fillets over steamed white rice, spooning the vegetables and broth over the fillets.
8. Drizzle with soy sauce to taste.

olive oil, allpurpose, curry powder, white onion, bell pepper, mushrooms, clove garlic, sweet sake, clam juice, white rice, soy sauce

Taken from www.foodnetwork.com/recipes/curry-snapper.html (may not work)