Pan Fried Rockling with Curry Sauce

A quick and healthy meal for any occasion.
  4   35 mins


100ml vegetable oil (depends on the pan size)
50g (3 ½ tbsp) butter
150g x 4 rockling fillets
½ onion, sliced
½ yellow capsicum, julienned
80g (¾ cup) button mushrooms, sliced
2 spears asparagus
3 tbsp white wine
150ml stock/ water
1 ½ tbsp mirin
2 cubes of S&B Golden Curry Mix Medium Hot 92g, chopped
parsley, chopped, for garnish
2-3 cherry tomatoes, halved, for garnish


  1. Heat enough oil and butter in a pan over medium heat. Pan fry rockling fillets for 3-4 mins each side or until cooked through. Set aside.

  2. To make the sauce, cook onion, capsicums and mushrooms and asparagus over a pan. Then add wine, stock/ water, mirin and bring to boil. Turn off heat, add into S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.

  3. To serve, pour sauce over the rockling and garnish with parsley and tomatoes.