by SmallKitchCara
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SmallKitchCara's Notes:
Expand2 tablespoons vegetable oil Ask a question about this ingredient
2 small onions, thinly sliced Ask a question about this ingredient
5 cloves garlic, thinly sliced Ask a question about this ingredient
2 tablespoons minced peeled fresh ginger (from a 2-inch knob) Ask a question about this ingredient
2 medium carrots, peeled and cut into thin slices on the diagonal Ask a question about this ingredient
2 tablespoons curry powder Ask a question about this ingredient
1/2 teaspoon cayenne pepper (or to taste) Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
2/3 cups mirin or white wine Ask a question about this ingredient
1 14-ounce can coconut milk Ask a question about this ingredient
1 1/2 pound waxy potatoes (red or Yukon Gold), peeled and cut into 11⁄2-inch pieces Ask a question about this ingredient
6 bunches baby bok choy, washed and trimmed (or use 1 batch regular bok choy, cut into bite-sized pieces) Ask a question about this ingredient
1 1/2 pound hake, catfish, cod, or tilapia or other mild white fish, cut into 8 pieces Ask a question about this ingredient
2 limes: 1 juiced, 1 quartered Ask a question about this ingredient
Heat the oil in a lidded pot over medium-low heat. Add the onions, garlic, and ginger; cook until soft but not browned, 8 minutes. Add the carrots and cook for another minute.
Ask a question about this stepSprinkle in the curry powder and cayenne, and cook for 1 minute, or until fragrant. Add the salt and mirin, and bring to a boil. Let it simmer for 3 minutes, until slightly reduced. Pour in the coconut milk and 2 cups water, and bring to a boil.
Ask a question about this stepAdd the potatoes, return the liquid to a boil, and then turn the heat to low and cover the pot. Simmer for 10 to 12 minutes, until the potatoes are easily pierced with a fork. (You can make the stew ahead to this point.)
Ask a question about this stepAdd the bok choy and toss to distribute. Then add the fish pieces and arrange them so they are fully covered by the liquid. Cover the pot and simmer for 4 minutes, until the fish is cooked through but not falling apart. Add the lime juice to the stew.
Ask a question about this stepLadle the fish, vegetables, and broth into bowls, and garnish with the lime quarters.
Ask a question about this stepI would like to make this for my sister and her husband while I visit them in San Francisco next month. Is the curry powder the Indian masala kind or the thai curry paste? What are some other things besides rice that you would serve this with?
I just got back from Portugal, and we had lunch in a wonderful little fishing village where the grandmother and daughter were the cooks, the father was the server, and the daughter helped out. The dish of the day was a fish stew that was chunks of whatever they caught that day plus lots of vegetables, mostly potatoes and kale. It was savory and filling; inexpensive and absolutely wonderful. I love the different flavors you added to yours.
I love Vietnamese and Thai food. Thanks for another great recipe.
this must be your own recipe, right? because I'm native Vietnamese and I've never heard of/seen this before. We actually don't use a lot of coconut milk for savory cooking like our neighbor Thailand, and the word for curry is a direct borrowed word from English (cà ri), which is also not a frequent dish in a normal household. Anyway, this recipe looks good, although if I make it, I'll probably use fish sauce instead of salt, and galangal instead of ginger :D
I "fixed" it-- really good. And now I'll make it again with my new curry. Thanks again!
Thank you! Yes indeed, it's likely too old even though it smells fragrant by itself, it IS missing a depth or something. I admire you for your knowledge!!!
It's good, but is missing depth--or something----any suggestions? Thanks.
Is your curry powder old? That's usually the culprit.
I can't wait for the cookbook! Already ordered my advance edition!
oh hooray! can't wait to hear what you think!
Hi--how much coconut milk? It's not mentioned in the ingredient list, but then it is added in step 2. I assume the carrots go in either with the onions or later with the potatoes?
Thanks for noticing about the coconut milk--it's one 14-ounce can (added to the ingredients now). As for the carrots, if you look closely you'll see they go in at the end of step 1.
I love Vietnamese food/recipes. Will try this this evening with the fish waiting to be cooked. Thanks!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
I love this. I made it with half whiting in small pieces to give the broth a little more heft, and half tilapia just so I'd end up with some nice pieces.