Fish with Dill-Curry-Honey-Sauce and Rice

Fish with Dill-Curry-Honey-Sauce is a German recipe. While using honey and soy sauce for my Chinese recipes quite often, I also use Thai curry and coconut milk for Thai food as well. But not so often mix curry powder and the honey for sauce.

Besides, I like to eat steamed fish, fried fish, grilled fish, or baked fish. Occasionally, in restaurants, I would eat fish with creamy sauce, such as Fish with Dill-Curry-Honey-Sauce. As the ingredients of this recipe are all regular materials that I use for cooking and other daily purposes, I tried this recipe one day. And it turned out to be a delicacy.

What are the main ingredients

The main ingredients are fish, curry powder, dull, broth, and honey.

Fish

In this recipe, I use is skinless pike-perch fish fillet. Other types of fish, such as sea bass, are also suitable for this recipe.   

Curry powder

The original recipe uses Masala curry. I use the usual curry since I have it in stock.

Dill

Either dry dill or fresh dill is suitable for this recipe. Personally, I prefer to the fresh dills.

Broth

Chicken broth or vegetable broth are both suitable for this recipe. The broth powder works for this recipe as well. 

Honey

Use natural honey. Don’t use honey with an extra aroma or flavour since it does not go well with the recipe and could ruin the recipe.

Other ingredients

Cream, butter, lemon or lime juice, onion, salt, starch powder, and black pepper. The original recipe also uses half clove of garlic and half bulb of the onion. I only use onion in the below recipe. 

How to make Fish with Dill-Curry-Honey-Sauce and Rice recipe

The cooking has two steps, sear the fish and prepare the sauce.

Sear the fish

First, marinate the fish using curry powder and pepper for about 10 minutes. Then, pat dry fish thoroughly to avoid a watery dish. Afterwards, use butter to sear the fish in a skillet. First heat the butter and swirl to coat the pan. Let the pan get hot and then add the fish fillets.

In most case, fish fillets from the German supermarkets are skinless. They easily get smashed during the cooking. When the fillets hit the pan, I jiggle the fillets to prevent the fish from getting stick. Move the fish to the plates when the fillets are done. 

Prepare for the sauce

Remove any brown bits. The brown bits could ruin the taste of the sauce. Then, in a skillet, use butter to roast the chopped onion until translucent. Add cream, lime juice, broth, and curry, and boil the liquid. When the sauce simmers, stir in honey and dill. Adjust the thickness of the sauce using the starch.  For the below recipe, I use one teaspoon of starch powder. Season the sauce with salt and pepper. I use the sauce for the rice as well.

Tips for the recipe

You can also mix black rice with the usual rice. The black rice has slightly more flavour and tastes a bit earthy and nutty. In the presence of a sauce, you would not notice the flavour of black rice too much. But the colour of black rice makes the dish look more appetizing.

Did you make the recipe?

You can print the recipe or pin it for future cooking. Please let me know how it turned out for you! Leave a comment below and tag @cuisinereinvented on Instagram and hashtag it #cuisinereinvented.