Never let it be said that we are afraid of the the unusual here at Experimental Chefs. This idea for Curried Fish with Brussels was just one of those ideas. It worked out well too.
So I am a lazy cook and like to keep everything in one device. In this case, it was the steamer that was my target for the cooking and some white fish fillets as the centre of the meal. A little creativity produces the curried fish meal that is seen here.
Any boneless white fish fillet will serve this dish well. It is actually a good way to use the cheaper cuts because of the flavour that is added by the curry sauce. Use a curry sauce to suit your own personal heat and taste preferences. There are plenty of options on the supermarket shelves to choose from.
- 2 fillets of White Fish (about 125g/4oz each)
- 12 Brussels Sprouts
- 2 small Brown Onions
- 1 440g jar Curry Sauce
- 200g/7oz bag frozen White Rice
- (Optional) Wholemeal Bread
- Set up the steamer with water to cook for 30 minutes.
- Put the bag of frozen rice into the lowest tray.
- Add the brussels sprouts then set on top of the the steamer.
- Put the 2 fish fillets into a bowl that will fit into the next tray.
- Peel and either halve or quarter the onions then add to the bowl with the fish.
- Pour over sufficient curry sauce to cover. Use some cling film to seal (be sure to pierce to allow steam to escape) then set on top of the rice and brussels pan.
- Well it is if you have a steamer like mine which has 3 layers. Put half a dozen eggs in the top layer and set it on top to cook with everything else
- Cover the steamer pans and turn on to cook. Takes around 30 minutes to cook through though you may have to adjust for your steamer.
- Once cooked then turn off the steamer and very carefully start removing the layers.
- If you did as I suggested with cooking some hard boiled eggs for another day then start with them. Put them in a bowl with some cold water to cover and set aside to cool.
- Move the bowl with fish to one side to get at the rice and brussels. Cut open the bag of rice then divide between 2 serving plates. Arrange into a circle around the edge od each plate.
- Arrange the brussels evenly inside the circle of rice.
- Peel the film from the curry mixture then divide the onion pieces between the two plates.
- Use a spatula to get a piece of fish into the middle of each plate.
- Spoon on curry sauce. Scrape the bowl carefully as there will be flakes of fish in the sauce. Add as much as you are comfortable with. There may well be some left.
- Serve with a little added salt and pepper if desired.
- Optionally use a piece of wholemeal bread to pick up the last of the curry sauce and pieces of rice from the plate. A habit from my youth that I still do to this day.
- Only applies if you hard boiled the eggs and they are now cool. Shell 4 of the eggs then put them into the curry sauce jar. Pour any remaining sauce from the fish curry into the jar then seal. Put into the the fridge to allow the flavour to develop then look forawrd to an egg curry in 3-4 days.