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Coconut Fish Curry

by chef
- ReBar

  • MIN
  • 493 CAL
  • EASY
  • LITTLE SPICY
  • DAIRY-FREE
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RECAP STEP #
Pour the stock into a pan and bring to a boil on medium-high heat. Add the butter and the corn grits to the stock, and whisk with a fork.
TURN OFF STEP-BY-STEP MODE
KITCHEN TIPS
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1
PREPARATION On a chopping board, prepare: the ginger (peel with a spoon and mince), garlic (thinly slice) and 1/2 of the scallions (slice).
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2
CURRY SAUCE In a medium saucepan, heat 2/3 of the olive oil over high heat for 30 sec. Add the scallions, garlic and ginger. Stir for 45 sec. Add the curry paste and ketchup. Stir for 30 sec. Add the stock and coconut milk. Turn down heat to medium and cook for 5 min.
CURRY SAUCE In a medium saucepan, heat 2/3 of the olive oil over high heat for 30 sec. Add the scallions, garlic and ginger. Stir for 45 sec. Add the curry paste and ketchup. Stir for 30 sec. Add the stock and coconut milk. Turn down heat to medium and cook for 5 min.
CURRY SAUCE In a medium saucepan, heat 2/3 of the olive oil over high heat for 30 sec. Add the scallions, garlic and ginger. Stir for 45 sec. Add the curry paste and ketchup. Stir for 30 sec. Add the stock and coconut milk. Turn down heat to medium and cook for 5 min.
CURRY SAUCE In a medium saucepan, heat 2/3 of the olive oil over high heat for 30 sec. Add the scallions, garlic and ginger. Stir for 45 sec. Add the curry paste and ketchup. Stir for 30 sec. Add the stock and coconut milk. Turn down heat to medium and cook for 5 min.
TIP
If food particles are stuck to the bottom, "deglaze" the pan by adding liquid.
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CURRY SIDE Add: the potatoes, pearl onions, 1/2 of the salt and 1/2 of the pepper. Cover the saucepan with a lid. Stirring occasionally, cook for 15 min until potatoes are soft. Meanwhile...
CURRY SIDE Add: the potatoes, pearl onions, 1/2 of the salt and 1/2 of the pepper. Cover the saucepan with a lid. Stirring occasionally, cook for 15 min until potatoes are soft. Meanwhile...
CURRY SIDE Add: the potatoes, pearl onions, 1/2 of the salt and 1/2 of the pepper. Cover the saucepan with a lid. Stirring occasionally, cook for 15 min until potatoes are soft. Meanwhile...
CURRY SIDE Add: the potatoes, pearl onions, 1/2 of the salt and 1/2 of the pepper. Cover the saucepan with a lid. Stirring occasionally, cook for 15 min until potatoes are soft. Meanwhile...
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4
FISH In a frying pan, heat the remaining olive oil over medium-high heat for 30 sec. Season the fish on both sides with the remaining salt and pepper. Place the fish in the pan skin side down. Cook for 5 min. Flip the fish. Turn down heat to low. Cook for 5 min until brown on the edge.
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5
PLATING Slice the remaining scallions diagonally into large pieces. Spoon the curry and potatoes in a bowl. Place the fish on top. Garnish with the scallions.
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Executive Chef
ReBar Dumbo, Brooklyn
Interview
5-min with Jeremy
Chefday: Why this recipe?
Jeremy Leech: It encompasses an international summer. The flavors come from Asia, NY, and the Islands all at once. I love to cook with curry and coconut and I love Thai food so I enjoyed cooking it for my friends and costumers.
CD: What kind of flavors are we discovering with this recipe?
JL: We experience the Curry blended with the coconut that is an Asian/Thai influence. And the fish comes from the New York area.
CD: What is our customer learning from this recipe?
JL: The customer learns to work with curry on high heat, almost like wok style. And it’s a good base to Asian cuisine.
CD: You obviously love cooking why?
JL: I’ve loved food since I was a child. Growing up with a single parent I had to cook for my brothers at times. And then I started to truly appreciate the pleasure of cooking, as did my mom who even went to culinary school. We even made our own PB and J at home. I like to say we were the first generation of foodies.
CD: Tell us more about your journey?
JL: I started in the kitchen at 15 and went to culinary school at 19. I worked at multiple restaurants in the US and I trained with a lot of different influences. Thomas Keller was one of the biggest influences for me. And my restaurant Re-bar is the place where I can express myself with my own style of cooking!
CD: Anything you would like to add?
JL: You shouldn’t be afraid to try anything. Try out new food from new cultures. Don’t be scared of food.
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The Coconut Fish Curry is an explosion of exotic flavors. Simmered in a blend of ginger, coconut, an...
MORE
The Coconut Fish Curry is an explosion of exotic flavors. Simmered in a blend of ginger, coconut, and curry, the honeyed fish embarks you on a trip to the Tropical Islands. This succulent dish is a great base to Asian cuisine as it teaches you how to cook curry, and how to cook at high heat, similar to wok-style.
2
$15
4
$14
6
$13
8
$12
Total for 2 Servings
$30
ORDER INGREDIENTS
Ingredients
what we deliver
  • 2 filets of Fresh Mahi Mahi
  • 1 cup of Coconut Milk
  • 10 Marble Potatoes
  • 1 bunch of Pearl Onions
  • 1 bunch of Scallions
  • 1 tbsp. of Red Curry Paste
  • 1 tsp of chopped Ginger
  • 2 tbsp. of Tomato Ketchup
  • 2 cloves of Garlic
  • 1/2 cup of Chicken Stock
  • 2 tbsp. of Extra Virgin Olive Oil
  • 1/2 tsp. of Ground Black Pepper
  • 1/2 tsp. of Kosher Salt
  • 4 filets of Fresh Mahi Mahi
  • 1.5 cups of Coconut Milk
  • 15 Marble Potatoes
  • 2 bunches of Pearl Onions
  • 2 bunches of Scallions
  • 2 tbsp. of Red Curry Paste
  • 2 tsp of chopped Ginger
  • 3.5 tbsp. of Tomato Ketchup
  • 4 cloves of Garlic
  • 1 cup of Chicken Stock
  • 2 tbsp. of Extra Virgin Olive Oil
  • 1 tsp. of Ground Black Pepper
  • 1 tsp. of Kosher Salt
  • 6 filets of Fresh Mahi Mahi
  • 2 cups of Coconut Milk
  • 20 Marble Potatoes
  • 3 bunches of Pearl Onions
  • 3 bunches of Scallions
  • 2.5 tbsp. of Red Curry Paste
  • 3 tsp of chopped Ginger
  • 5 tbsp. of Tomato Ketchup
  • 6 cloves of Garlic
  • 1.5 cups of Chicken Stock
  • 2 tbsp. of Extra Virgin Olive Oil
  • 1.5 tsp. of Ground Black Pepper
  • 1.5 tsp. of Kosher Salt
  • 8 filets of Fresh Mahi Mahi
  • 2.5 cups of Coconut Milk
  • 25 Marble Potatoes
  • 4 bunches of Pearl Onions
  • 4 bunches of Scallions
  • 3.5 tbsp. of Red Curry Paste
  • 4 tsp of chopped Ginger
  • 7 tbsp. of Tomato Ketchup
  • 8 cloves of Garlic
  • 2 cups of Chicken Stock
  • 2 tbsp. of Extra Virgin Olive Oil
  • 2 tsp. of Ground Black Pepper
  • 2 tsp. of Kosher Salt
Utensils
what you need
  • 2 Frying Pan
  • 1 Saucepan
  • 2 Frying Pan
  • 1 Saucepan
  • 3 Frying Pan
  • 1 Saucepan
  • 3 Frying Pan
  • 1 Saucepan

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in need through the Food Bank for NYC. For example, if you order a recipe that serves 4 persons, we will donate 4 healthy full meals.
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