So I have not put up a lot of fish yet mainly because Mandi does not like fish unless it tastes nothing like fish. So I picked up some fresh flounder which is a very mild fish with flaky meat. I did not make the green curry full strength because only I would be able to handle the heat level. So here is what I came up with.
Ingredients:
2/3 pound flounder fillets
3 large eggs
1/3 cup all purpose flour
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1-1/2 cups of panko bread crumbs
5-8 Tbsp Green curry paste depending on your heat tolerance, I used 6
2 cups thick coconut milk
2 Red bell pepper
1/2 sweet onion chopped
2/3 cup chopped yellow squash
Canola or other high burn point oil
2 tsp minced garlic
Jasmine rice
Step 1:
Put your rice on to cook. Prepare veggies. Heat wok up and and stir fry your veggies in small batches usually 2 cups at a time. Stir fry for about 2 minutes or until the veggies start to soften but are still somewhat crunchy. Add garlic the last second before you pull out the batch and set it to the side for the next. Between each batch make sure to heat the wok back up in between batches. Set veggies to the side.
Step 2:
Rinse wok and reheat on medium high, add curry paste and stir fry for about 15 seconds, add coconut milk, and mix well. Reduce heat and let simmer for about 5 minutes. Add veggies to the curry mix about 3 minutes into the simmer. Now for the flounder.
Step 3:
Dry the flounder fillets with a paper towel. Mix all purpose flour, black pepper, and sea salt together. Coat the flounder in the flour. Beat the eggs until frothy, dip the flour coated flounder into eggs, let excess drip off, now place in a bowl with panko and press down to coat the fish. Coat well and add to a hot pan, about 350 F temp oil, fry up until golden on both sides. Place flounder on bed of rice, cover with green curry. You can smother it like I did for my plate or just a little like in the picture.
Eat it up.
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