MainsMay 7, 2017

Fish Curry

Name: Fish Curry
Ingredients: 2 tbs lemon curry powder; 2 tbs fish sauce; 2 cans coconut milk; 1 cup fish stock; 2 cups white rice; 2 lb Talapia, cut into 2 inch chunks; 2 tbs minced garlic; 2 tbs minced ginger; 2 tbs minced lemongrass; 2 red bell peppers, cut into batonnet; 2 carrots cut on bias; 2 zucchini cut on bias; 1 bunch scallions, cut thin; 4 sprigs basil; 2 limes, zest and juiced; 2 limes, zest and juiced

WARNING WIP. Fish Curry has a place in your repertoire , particularly when pesky pescatarians come to visit. What to eat? Problem solved.

Warning – work in progress.

I tried making a fish variant of my regular chicken curry with Vietnamese lemon curry. It was enjoyable. The broth had a pleasing lemony/coconut/curry flavor that went well with the fish.

I am writing this recipe as i am going to make it the next time. This time I think i made the broth too thin. I also think i am going to cook the fish with different timing. It was overdone in this version. I also might switch fish from talapia to halibut or maybe even sea bass.

Mise en Place

Staples

2 tbslemon curry powder
2 tbsfish sauce
2 canscoconut milk
1 cupfish stock
2 cupswhite rice

Fish

2 lbTalapia, cut into 2 inch chunks

Veggies

2 tbsminced garlic
2 tbsminced ginger
2 tbsminced lemongrass
2red bell peppers, cut into batonnet
2carrots cut on bias
2zucchini cut on bias
1 bunchscallions, cut thin
4 sprigsbasil

Fruit

2limes, zest and juiced
2limes, zest and juiced

Directions

Make rice – the below will take 10-12 minutes, time accordingly
Heat wok to smoking
Mix curry powder with 1 tbs oil & 1 tbs water
Meanwhile, in a sauté pan bring coconut milk and fish stock to a simmer
Put a tbs of oil in the wok and sear off peppers, evac to a bowl once the take on a little color. Repeat with carrots and zucchini
Put a tbs of oil in the wok and sear off peppers, evac to a bowl once the take on a little color. Repeat with carrots and zucchini
Put curry mix, lemongrass, garlic, and ginger in wok, cook one minute, evac
Turn off wok, you are done with it now
Season fish with salt and slip into coconut milk. Poach 5 minutes.
Carefully, stir in veggies and curry mix. Add in basil, lime juice, zest, and fish sauce
Taste, adjust salt with kosher salt and or fish sauce. If it needs more acid, add more lime juice.
Evac basil and serve over rice.