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

The scent of ginger, garlic, and curry powder still transports me back to Hong Kong. As a young culinary student, I would often find myself lost in the bustling streets of Central, drawn in by the aroma wafting from the unassuming doorway of Jimmy’s Kitchen. It wasn’t the glamorous, modern establishment of today, but a more humble space buzzing with the chatter of locals and the sizzle of woks. Their curried fish, served piping hot with a mountain of rice, was my regular indulgence – a spicy, comforting reminder of the vibrant city unfolding around me. This recipe is my humble attempt to recreate that magic, that flavor memory that still tingles on my tongue.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Yields: 4 Curried Fish Fillets
Dietary Type: Can be Gluten-Free (use gluten-free soy sauce)

Ingredients

Fish

4 fish fillets (panga, sea bream, plaice, tilapia, or snapper, about 100g each)
¼ teaspoon salt
1 egg
50 g cornflour (cornstarch)
Peanut oil (for frying)

Curry Sauce

1 teaspoon sesame oil
1 tablespoon garlic, peeled and finely diced
2 tablespoons spring onions, finely chopped (green onions or scallions)
1 tablespoon dry sherry or 1 tablespoon rice wine
1 tablespoon naturally fermented soy sauce
1-2 teaspoons sambal oelek, depending on heat required
1 tablespoon mild yellow Chinese-style curry powder
4 tablespoons coconut milk
Fresh coriander leaves (to garnish, cilantro)

Equipment Needed

Wok or large frying pan
Large bowl
Kitchen paper towels

Instructions

Begin by preparing the fish. Sprinkle the fish fillets with salt on both sides. Allow them to sit for about 15 minutes. This helps to season the fish and firm up the flesh slightly.
While the fish is resting, prepare the curry sauce. Heat the sesame oil in a wok or large frying pan over medium-high heat until hot.
Add the finely diced garlic and chopped spring onions to the hot sesame oil. Fry for about 1 to 2 minutes, stirring frequently, until fragrant and lightly softened. Be careful not to burn the garlic, as it can become bitter.
Add the remaining curry sauce ingredients: dry sherry (or rice wine), naturally fermented soy sauce, sambal oelek (adjusting the amount to your desired level of heat), and mild yellow Chinese-style curry powder.
Turn the heat down to low. Allow the sauce to simmer for about 2 to 4 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
Check the heat and seasoning of the curry sauce and adjust to taste. If you prefer a spicier sauce, add more sambal oelek. If the sauce is too salty, add a touch of coconut milk or water.
If the sauce is too thick, gradually add more coconut milk or some water until it reaches your desired consistency. The sauce should be thick enough to coat the fish but not overly gloopy.
When you are ready to fry the fish, beat the egg in a large bowl until well combined. This will act as a binder for the cornflour.
Dip each fish fillet in the cornflour, ensuring it is well coated on both sides. The cornflour helps to create a crispy exterior when fried.
Immediately after coating in cornflour, dip the fish fillets into the beaten egg, making sure they are well coated on both sides. This layer helps the cornflour adhere and adds richness.
Heat up the peanut oil in the wok or large frying pan over medium-high heat until it is hot. You should be able to test the oil by dropping a small piece of cornflour into it – if it sizzles and browns quickly, the oil is ready.
Carefully place the fish fillets into the hot peanut oil, ensuring not to overcrowd the pan. Fry the fish fillets in batches, if necessary.
Shallow fry the fish fillets until they are golden brown, which takes about 4 to 8 minutes on each side, depending on the type of fish you use and the thickness of the fillets. Keep an eye on the heat and adjust as needed to prevent burning.
Once the fish fillets are cooked through and golden brown, remove them from the pan and drain them on kitchen paper to remove excess oil.
To serve, place the freshly fried fish fillets onto a large serving platter or individual plates.
Pour the hot curry sauce generously over the top of the fried fish fillets.
Garnish with fresh coriander (cilantro) leaves for a pop of color and fresh flavor.
Serve immediately with steamed or boiled white rice, radish pickle, sweet chilli sauce, and soy sauce on the side.

Expert Tips & Tricks

To ensure the fish cooks evenly, make sure the fillets are of a similar thickness. If they are very thick, you can gently pound them with a meat mallet to flatten them slightly.
For a crispier crust, double dip the fish in the cornflour and egg.
Don’t overcrowd the pan when frying the fish, as this will lower the oil temperature and result in soggy fish.
If you want to prepare the curry sauce in advance, you can make it a few hours ahead of time and store it in the refrigerator. Reheat it gently before serving.
Add a pinch of sugar to the curry sauce to balance the flavors and enhance the sweetness of the coconut milk.

Serving & Storage Suggestions

Serve this dish immediately after cooking for the best flavor and texture. Accompany it with steamed white rice to soak up the delicious curry sauce. Radish pickle, sweet chili sauce, and soy sauce make excellent side condiments to customize the flavors to your liking.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the fish and curry sauce in a pan over low heat, or microwave until heated through. Note that the fish may lose some of its crispness upon reheating.

Do not leave at room temperature for more than 2 hours. Freezing is not recommended as it can affect the texture of the fish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	306 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	7.8 g	11%
Saturated Fat	3.8 g	19%
Cholesterol	145.5 mg	48%
Sodium	559.3 mg	23%
Total Carbohydrate	12.3 g	4%
Dietary Fiber	1.6 g	6%
Sugars	0.4 g	1%
Protein	44.7 g	89%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free: Use gluten-free soy sauce and ensure your curry powder is gluten-free.
Vegan: Replace the fish with firm tofu, coated in cornflour and fried until golden. Substitute the egg with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) for coating.
Spicier: Add more sambal oelek or a pinch of cayenne pepper to the curry sauce.
Vegetables: Add some chopped bell peppers, onions, or mushrooms to the curry sauce for added flavor and texture.

FAQs (Frequently Asked Questions)

Q: Can I use other types of fish?
A: Absolutely! This recipe works well with any firm white fish like cod, haddock, or pollack.

Q: Can I make this dish ahead of time?
A: The curry sauce can be made ahead of time and stored in the refrigerator. However, it’s best to fry the fish just before serving to ensure maximum crispness.

Q: How do I adjust the heat level?
A: The heat level is primarily determined by the amount of sambal oelek you use. Start with a small amount and add more to taste.

Q: Can I use regular curry powder instead of Chinese-style curry powder?
A: While you can, Chinese-style curry powder has a unique flavor profile that’s essential to this dish. It’s worth seeking it out for an authentic taste.

Q: What’s the best way to reheat the fish?
A: The best way to reheat the fish is in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This will help to retain some of the crispness.

Final Thoughts

I sincerely hope this recipe allows you to experience a taste of Hong Kong, right in your own kitchen. While it might not be exactly like the Jimmy’s Kitchen I remember, it’s a delicious and satisfying dish that’s sure to become a favorite. Don’t be afraid to experiment with the heat level and other ingredients to create your own unique version. And as you savor each bite, remember to raise a glass (of ice-cold San Miguel, perhaps?) to the vibrant flavors and memories that food can evoke. Enjoy!

Wok’s Happening! Jimmy’s Kitchen Hong Kong Style Curried Fish Recipe