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Fish Katsu Curry

Fish katsu curry, served over sushi rice.
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5 from 2 reviews

Chicken katsu curry is fantastic, but have you ever had a fish katsu curry? This is one extra special as it features a caramelised onion katsu curry sauce, which adds extra depth to the dish. Serve with sushi rice and steamed vegetables for a truly delicious fish dinner.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x

Ingredients

Scale

For the caramelised onion katsu curry sauce 

  • vegetable oil
  • 2 onions, thinly sliced
  • 2 large garlic cloves, very thinly sliced or minced
  • 1 x 92g Japanese curry block, broken or cut into small pieces (I use the S&B brand)
  • 750ml boiling water, or more (as preferred)

For the seasoned flour: 

  • 50g plain flour
  • 1 heaped tsp garlic granules
  • 1 heaped tsp onion granules
  • 1 heaped tsp fine sea salt

For the rest of the fish katsu:

  • 2 large eggs
  • 100g panko (Japanese breadcrumbs)
  • 4 hake fillets (or any flaky white fish fillets)
  • 1 spring onion, thinly sliced, for garnishing (optional)
  • cooked rice and Japanese pickles, to serve

Instructions

  1. Heat a splash of vegetable oil in a large saucepan set over a medium heat. Add the onion and season with salt and pepper.
  2. Cook, stirring occasionally, until softened and beginning to caramelise, around 30 minutes. The onions should be lightly golden, not deep golden brown.
  3. Add the garlic and cook, stirring frequently, for 1 minute, then add the Japanese curry block pieces and boiling water.
  4. Stir until the curry block pieces are fully dissolved, then cover and simmer for 5 minutes. Remove the saucepan from the heat and set aside until ready to use.
  5. Prepare your dredging station: 1) Combine the plain flour, garlic granules, onion granules and salt in a wide shallow bowl, ensuring everything is well combined. 2) Crack the eggs into a separate wide, shallow bowl. Season with salt and white pepper (if you don’t have any, black pepper is fine), then whisk to combine. 3) Place the panko in yet another wide, shallow bowl.
  6. Dredge 1 hake fillet in the seasoned flour, turning to coat on all sides and shaking off any excess. Then, dredge in egg, turning to coat on all sides and letting the excess drip back into the bowl. Finally, dredge in panko, pressing firmly to help it adhere and ensuring that there are no bare spots. Gently shake off any excess then transfer to a large plate or baking sheet. Repeat with the remaining hake fillets.
  7. Fill a large, deep frying pan or sauté pan halfway with vegetable oil. Set the pan over a medium-high heat and heat the oil to 180℃.
  8. Fry the fish katsu, flipping once halfway through, until golden brown and crispy, 2 to 3 minutes per side, then transfer to a kitchen towel-lined plate to drain.
  9. Reheat the katsu curry sauce over medium heat. This is where you can adjust it to your liking. If you’d like it thinner, simply add more water. If you’d like it saltier, add salt or soy sauce. And if you’d like it spicy, add chilli flakes or chilli oil.
  10. To serve, pour the caramelised onion katsu curry sauce over cooked rice and top with the fish katsu. Serve immediately.

Notes

Prepping the fish while the onions caramelise will drastically reduce the total time needed to make this recipe.

Find it online: https://zenaskitchen.com/fish-katsu-curry/

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