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The game has changed! Today's angler realizes the importance of fisheries management and understand that more isn't better. Customers now take less fish, but demand a higher standard in the way their catch is handled. From state-of-the-art RSW storage to the finest procedures in the processing of their catch - they're guaranteed no finer product for their tables! Since 2010, We've set the bar for sport-caught fish processing. More...::

Fisherman's Processing 2837 Historic Decatur Rd. San Diego, CA 92106 (619) 255-3128

Conveniently located 1.2 miles from the Sportfishing Landing in Liberty Station!

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Masala Curry with Coconut Milk Sauce 

Looking for a great recipe for your premium yellowtail fillets, check out this recipe! This is really great with grilled fish as well.

masala curry
click image [+]

Ingredients:
2 tsp vegetable oil
1/2 cup red bell pepper, julienne
1 clove of garlic chopped fine
1 teaspoon fresh ginger, grated
1/2 cup sweet yellow onion, julienne
5 scallions cut on the bias about 1/4 inch
One can of coconut milk (any market in the Asian section)
1/2 tsp of Masala powder
1/2 tsp of curry powder
1/2 tsp of turmeric powder
1/2 cup of chicken broth
2 tbsp. soy sauce
2 Serrano chilies cut crossway about 1/4 inch.
1/2 cup cornstarch
2 to 4  1/4 pound yellowtail , halibut , or any rockfish portions (works great lingcod, whitefish ,etc.)  This recipe is also great with grilled fish.

Recipe as follows:
Sauté sweet onions ,bell pepper, garlic and ginger in the oil until cooked down (not browned).
Add the spices (Masala / curry / turmeric) on low heat to just release the oils, about 10 seconds and remove from heat for a short time.
Heat up enough oil to cover the fish in a fry pan to 350 degrees (I like to use my wok for this, but a pan is fine).
Put corn starch in a plastic bag and add fish and shake until covered
Fry fish 2 at a time for 6 to 7 min each, put on paper towels to drain.
Next back to the pan with the onion, bell pepper, and spices.  Put on low heat and add chicken broth and let reduce down to about half, and then add the coconut milk and 2 tbsp. of soy sauce. 
Heat on low, (being careful not to burn milk) for about two minutes
While the coconut milk and spices and the sweet onion and bell pepper sauce is warming and your done frying the fish, add the Serrano chilies and the scallions to the oil and fry for about a minute or so just to get a little crisp ( but don’t burn )
Plate fish and cover with sauce.  Sprinkle with Serrano chilies and the scallions on the top.

Serves 2 to 4.  I like to serve with East Indian garlic naan flatbread (Trader Joes) heated up - Enjoy!

[printer friendly recipe - Adobe PDF]

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