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 | 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 | |
|---|---|
| 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. |