Curry Fish With Peas

One of my favorite ways to cook frozen fish is in flavourful rich curry sauce together with some veggies. A delicious dish for any time of the year, but particularly welcome and soothing in the cold winter days with some steamed rice.

	Sauce	Marinade
200-250 g Alaska pollock fillet 1 Small onion, sliced 3 tbsp Green peas 1 tbsp Cornstarch Oil for frying and cooking	1/2 tbsp Curry 1/2 tbsp Sugar 1. 5 tbsp Ketchup 1/4 tbsp Salt 3 tsp Water	1/4 tsp Jiafan rice wine 1/4 tsp Salt Pinch White pepper

1. Rinse and pat fish dry with paper towels. Cut into the 2-inch chunks and place them in a bowl. Add in the marinade and leave it for 10 minutes.
   
2. Heat a skillet half-filled with cooking oil. Coat lightly the fish fillet with cornstarch and fry them over the medium heat until light golden. Remove and drain.
   
3. Heat a little of oil in the same skillet over moderately high heat until hot but not smoking. Stir-fry sliced onion until aromatic, add in peas, return the fish to the skillet, pour in sauce and gently stir to combine. Cover and cook for 5 minutes. Dish up and serve with the steamed rice.