Warning – This is a 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.