Wok's Happening! Jimmy's Kitchen Hong Kong Style Curried Fish

I LOVE Jimmy's Kitchen in Hong Kong - not the modern restaurant that is operating now, but the old one from the 1960's that was situated in Hong Kong Central. (The original Jimmy's Kitchen first opened in 1928 in Hong Kong.) This is my take on a favourite dish I used to have there many moons ago - curried fish; a whole fish cooked in the pan and lightly curried. You can make this as hot as you want - I always had it HOT when I ate it there! Use any firm white fish fillets, I use panga in France, but snapper, tilapia, sea bream or even plaice would be good. You can cut the fish into smaller pieces for ease of pan frying if you wish - I just like the whole fish effect on my plate when I serve this! No need to serve this with anything else other than piles of steamed or boiled white rice and maybe some radish pickle, sweet chilli sauce and soy sauce on the side. Adjust the heat to suit your guests or yourselves - and don't forget the ice cold San Miguel beer!

Recipe by   
 4 Servings
  • Prep
    15 mins
  • Cook
    10 mins
  • Serve in
    25 mins


  • 4   fish fillets
  • 14  salt
  • 1   egg
  • 50   cornflour
  •   peanut oil
  • 1   sesame oil
  • 1   garlic
  • 2   spring onions
  • 1   dry sherry
  • 1   soy sauce
  • 1 -2   sambal oelek
  • 1   curry powder
  • 4   coconut milk
  •   fresh coriander leaves


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