Crispy Curried Fish Recipe

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 1¼ cups water, and ¼ tsp salt in a small saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Pat the fish fillets dry with paper towels and cut into 3–4 equal portions if large. Season both sides with 1 tsp salt, ½ tsp black pepper, ½ tsp turmeric, and ½ tsp garlic powder.

Place ½ cup cornstarch in a shallow dish. Dredge each seasoned fillet in cornstarch, shaking off excess to create an even light coating.

Heat ½ cup vegetable oil in a large skillet over medium-high heat until shimmering and a drop of cornstarch sizzles on contact.

Fry the fillets in batches for 2–3 minutes per side (depending on thickness) until golden-brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain and keep warm.

In a medium saucepan or deep skillet, heat 1 tbsp coconut oil over medium heat until melted and shimmering.

Add the finely chopped shallot and sauté 2–3 minutes until translucent.

Add minced garlic, grated ginger, and minced lemongrass. Cook 30–45 seconds until fragrant.

Stir in 2 tbsp curry paste and cook 1 minute to bloom the spices, stirring constantly to avoid burning.

Pour in 14 fl oz coconut milk, stirring to combine and scraping any browned bits from the bottom of the pan.

Add 1 tbsp fish sauce, 1 tsp light soy sauce, and 1 tsp brown sugar. Bring to a gentle simmer and cook 6–8 minutes to thicken slightly and meld flavors.

Taste and adjust seasoning — add lime juice (1 tbsp) for brightness and more fish sauce or sugar as needed. Stir in 2 tbsp chopped cilantro just before serving.

If you prefer a smoother sauce, briefly blitz with an immersion blender or transfer a portion to a regular blender and purée, then return to the pan and reheat gently.

Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until hot but not smoking.

Add the thinly sliced garlic and stir 10–15 seconds until fragrant (do not let it brown).

Add broccoli florets and carrots; stir-fry 2 minutes to begin softening.

Add red bell pepper and snow peas; continue stir-frying 1–2 minutes until vegetables are crisp-tender.

Add sliced green onions, 1 tsp light soy sauce, ½ tsp sesame oil, and ¼ tsp salt. Toss to coat and cook 30 seconds. Remove from heat.

Divide jasmine rice among serving plates (about ½ cup cooked rice per serving).

Spoon a generous portion of stir-fried vegetables alongside the rice.

Place the crispy curried fish on top of or beside the rice and vegetables.

Ladle warm coconut curry sauce over the fish (and a little over the rice if desired), about ¼–1/3 cup per serving.

Garnish with chopped cilantro, crispy fried shallots or garlic (if using), thinly sliced red chili, and lime wedges. Serve immediately.