• Cook rice according to package instructions.
  • In a small skillet over medium heat, toast cumin, fenugreek, fennel, coriander, and peppercorn for about 3-5 minutes or until fragrant, being careful not to burn. Transfer to a spice grinder and add cinnamon, star anise, cardamom and turmeric and grind to a fine powder.
  • Heat a heavy-bottomed pot over medium heat and add 2 tablespoons olive oil.
  • Add onion and sauté about 4 minutes until translucent.
  • Add in carrots, potato, 2 cups water, reduce heat to low, cover and let cook about 20 minutes.
  • Meanwhile in a medium skillet over medium heat, add butter and 2 tablespoons of curry powder and whisk together until bubbling.
  • To the same skillet add flour and whisk together to form a roux, stirring constantly to ensure it does not burn.
  • Add orange zest and garlic, whisking while adding 2 tablespoons water. Bring to a simmer.
  • Add in apple, soy sauce and salt, then remove from heat.
  • Add curry sauce to the pot with the carrots and potatoes, stir to combine and cover.
  • In a separate pan on medium heat, add remaining olive oil and place fillets in pan, cooking 8-10 minutes total, flipping halfway through.
  • To serve, add a scoop of rice to each plate, top with curry mixture and fillet. Garnish with green onion.
Fish Katsu With Japanese Curry
  • Preparation20 minutes
  • Cook Time 1 hour
  • Serves 4-6

INgredients

  • 2 cups cooked white rice

For Curry Spice Mix:

  • 2 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fenugreek seeds
  • 2 teaspoon black peppercorns
  • ½ teaspoon fennel seeds
  • 2 tablespoon turmeric powder
  • 1 teaspoon ground cardamom
  • 1 cinnamon stick, broken
  • ½ pod star anise

For Curry:

  • 4 tablespoons olive oil, divided
  • 1 cup diced white onion
  • 2 cups peeled and diced carrots
  • 2 cups peeled and diced russet potatoes
  • 2 cups plus 2 tablespoons water or vegetable stock
  • ¼ cup plant-based butter
  • ¼ cup flour
  • 2-3 cloves garlic, minced
  • 1 teaspoon orange zest
  • ½ cup grated apple
  • 2 tablespoons soy sauce
  • Fine sea salt to taste
  • 2 packages Good Catch® Breaded Fish Fillets
  • 1-2 thinly sliced green onion, to garnish

Instructions

  • Cook rice according to package instructions.
  • In a small skillet over medium heat, toast cumin, fenugreek, fennel, coriander, and peppercorn for about 3-5 minutes or until fragrant, being careful not to burn. Transfer to a spice grinder and add cinnamon, star anise, cardamom and turmeric and grind to a fine powder.
  • Heat a heavy-bottomed pot over medium heat and add 2 tablespoons olive oil.
  • Add onion and sauté about 4 minutes until translucent.
  • Add in carrots, potato, 2 cups water, reduce heat to low, cover and let cook about 20 minutes.
  • Meanwhile in a medium skillet over medium heat, add butter and 2 tablespoons of curry powder and whisk together until bubbling.
  • To the same skillet add flour and whisk together to form a roux, stirring constantly to ensure it does not burn.
  • Add orange zest and garlic, whisking while adding 2 tablespoons water. Bring to a simmer.
  • Add in apple, soy sauce and salt, then remove from heat.
  • Add curry sauce to the pot with the carrots and potatoes, stir to combine and cover.
  • In a separate pan on medium heat, add remaining olive oil and place fillets in pan, cooking 8-10 minutes total, flipping halfway through.
  • To serve, add a scoop of rice to each plate, top with curry mixture and fillet. Garnish with green onion.

Hi Friends of Good Catch! 

Our online store is currently unavailable.

Please check out our FIND US page to find the closest store or restaurant to you.