Cathy’S Fish & Rice

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Servings: 1 Difficulty: Advanced
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A quick and flavorful curry-inspired fish dish served over fluffy rice
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This comforting weeknight meal features tender white fish sautéed with aromatic spices, fresh vegetables, and a splash of white wine. The curry powder infuses the dish with warm, earthy notes that mask any fishiness, while the cherry tomatoes and mushrooms add texture and sweetness. It’s a simple, reliable recipe that comes together in under 30 minutes using pantry staples. Perfect for busy evenings when you want something homemade but effortless, this dish pairs beautifully with steamed rice to soak up the savory sauce. It’s adaptable too—feel free to swap in bell peppers or add chili for heat. A humble yet satisfying plate that feels like a home-cooked hug.

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Cathy’S Fish & Rice

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 79.5

Description

This comforting weeknight meal features tender white fish saut&# 195;©ed with aromatic spices, fresh vegetables, and a splash of white wine. The curry powder infuses the dish with warm, earthy notes that mask any fishiness, while the cherry tomatoes and mushrooms add texture and sweetness. It’s a simple, reliable recipe that comes together in under 30 minutes using pantry staples. Perfect for busy evenings when you want something homemade but effortless, this dish pairs beautifully with steamed rice to soak up the savory sauce. It’s adaptable too—feel free to swap in bell peppers or add chili for heat. A humble yet satisfying plate that feels like a home-cooked hug.

Ingredients

Directions

  1. Pat the white fish dry and cut into bite-sized chunks.
  2. Chop one small onion, mince three cloves of garlic, slice a handful of mushrooms, and halve a handful of cherry tomatoes.
  3. Heat a small amount of oil in a skillet over medium heat.
  4. Add the chopped onion and sauté until it begins to soften and become translucent.
  5. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Add the sliced mushrooms and cook for 3-4 minutes until they lose their raw appearance and release their moisture.
  7. Meanwhile, place flour and black pepper in a plastic bag.
  8. Add the fish chunks to the bag, seal it, and shake vigorously to dredge the fish evenly.
  9. Remove the fish from the bag, shaking off any excess flour.
  10. Transfer the cooked vegetables to a plate and set aside.
  11. Add a little more oil to the skillet and heat over medium-high.
  12. Place the flour-dusted fish pieces in the hot oil and sauté until opaque and cooked through, about 2-3 minutes per side.
  13. Return the vegetables to the pan, add the cherry tomatoes, and sprinkle with curry powder.
  14. Stir gently to combine everything evenly.
  15. Pour in 110 ml of white wine and let it simmer for 2-3 minutes until the liquid reduces and thickens slightly.
  16. Serve the fish and vegetable mixture immediately over a bed of cooked rice.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 79.5kcal
% Daily Value *
Total Fat 2.3g4%
Saturated Fat 0.6g3%
Cholesterol 28.4mg10%
Sodium 31.2mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.1g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fish, curry, rice, quick, easy, weeknight, dinner, white wine, mushrooms, tomatoes, garlic, onion, saute, healthy, budget, comfort food, spicy, homemade, pantry staples, flaky fish
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