Sesame-Crumbed John Dory, Prawns & Katsu Curry

• Meanwhile, roughly chop Asian greens 
(see ingredients). Thinly slice carrot into 
half-moons.
• Discard any liquid from John dory fillets 
packaging. Slice fish in half crossways to get  
1 piece per person.
• In a shallow bowl, combine the plain flour and 
sweet soy seasoning. In a second shallow bowl, 
whisk the egg. In a third shallow bowl, place 
panko breadcrumbs and sesame seeds.
• Coat fish first in the flour, followed by the  
egg and finally the breadcrumbs. Set aside  
on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion, until tender, 4-5 minutes. • Add remaining garlic and Asian greens and cook, until fragrant, 1 minute.

• Reduce heat to medium, stir in curry powder, 
katsu paste, coconut milk, the brown sugar, 
soy sauce and a splash of water and cook, until 
combined, 1-2 minutes. Season to taste. 

• Meanwhile, heat a medium frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed fish until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate and season with salt. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.