Ingredients (for 4):
- Fish fillet - 1 lb
- Salt - 1/2 tsp
- White pepper finely - 1/4 tsp
- Flour - 1 oz
- Egg - 1
- Oil - 1 tbsp
- Onion - 5 oz
- Garlic - 1/2 tsp
- Red chili - 1
- Curry powder - 1 tbsp
- Lemon juice - 2 tsp
- Whipping cream - 4 oz
- Coconut milk - 8 oz
- Coriander - 2 tbsp
- Mint - 1 tbsp
Procedures:
1. Remove the seeds from the red chili and cut into small pieces.
2. Chop the garlic finely.
3. Chop the onion finely.
4. Heat the saucepan with oil, then add in the chopped onion to stir-fry briefly.
5. Add in garlic and red chili, and curry powder to continue to stir-fry until fragrant.
6. Add in lemon juice, coconut milk and whipping cream, then add 1/2 tsp of salt and 1/4 tsp of white pepper powder to season. Then add in coriander and mint leaves. Keep warm.
7. Season the fish fillet with salt and white pepper powder.
8. Coat the fillet with flour, then dip in whisked egg. Pan-fry the fillet on a heat pan.
9. Put the fish fillet on the serving plate.
10. Pour the mint coconut sauce on top to serve.
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