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 | |||
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Staples | Fish | ||
2 tbs | lemon curry powder | 2 lb | Talapia, cut into 2 inch chunks |
2 tbs | fish sauce | Veggies | |
2 cans | coconut milk | 2 tbs | minced garlic |
1 cup | fish stock | 2 tbs | minced ginger |
2 cups | white rice | 2 tbs | minced lemongrass |
Fruit | 2 | red bell peppers, cut into batonnet | |
2 | limes, zest and juiced | 2 | carrots cut on bias |
2 | limes, zest and juiced | 2 | zucchini cut on bias |
1 bunch | scallions, cut thin | ||
4 sprigs | basil |
Directions | |
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Step | Action |
0 | Make rice – the below will take 10-12 minutes, time accordingly |
1 | Heat wok to smoking |
2 | Mix curry powder with 1 tbs oil & 1 tbs water |
3 | Meanwhile, in a sauté pan bring coconut milk and fish stock to a simmer |
4 | 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 |
5 | 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 |
6 | Put curry mix, lemongrass, garlic, and ginger in wok, cook one minute, evac |
7 | Turn off wok, you are done with it now |
7 | Season fish with salt and slip into coconut milk. Poach 5 minutes. |
8 | Carefully, stir in veggies and curry mix. Add in basil, lime juice, zest, and fish sauce |
9 | Taste, adjust salt with kosher salt and or fish sauce. If it needs more acid, add more lime juice. |
10 | Evac basil and serve over rice. |
Categories: Mains