Curry Braised Fish

One of the reasons I love food is the stories meals can tell. A dish can bring to mind a tale of childhood comfort, budding romance, or a holiday gathering.

Tasting the foods of other cultures can give you a glimpse into their lives and loves. Taking those flavors and bringing them into your home makes the world a little smaller, bringing us all closer together. Of course, most ethnic foods get translated a bit (or a lot) when brought to a new culture, but the shared flavors and love of food still bring people together.

My love of Asian cuisines started when I was very young. In fact, my family taught me to use chop sticks when I was about five or six years old. I remember when my younger brother was learning to use them, I said something about just giving him a fork, and Memaw said, “If Chinese babies can learn to use them, so can he.”

When a coworker recently gave me some homegrown scotch bonnets, I thought I needed  to make something spicy with them. As I went looking for recipes online, I realized that spicy fish would be the perfect use for those peppers. While this is not a recipe you might find in a simmering away in a Thai home, it invokes some of the same flavors and ingredients from going to my favorite restaurants as a kid.


  • Heavy braiser or saute pan with lid
  • Wooden spoon or scraper


  • 4 fillets of good white fish (I used flounder, but tilapia also works well)
  • ~1/2 cup shredded dry black fungus, rinsed and reconstituted
  • 2 Tbsp coconut oil
  • 1 inch section of fresh ginger, peeled and minced (about 2 Tbsp.)
  • 1/2 onion, diced
  • 4 cloves garlic, diced
  • 1/2 pound carrots peeled and thickly sliced
  • 1 or 2 scotch bonnets, according to preference
  • 3 Tbsp red curry paste
  • 13.5 oz. coconut milk
  • 1 cup vegetable stock
  • 1 cup fresh green beans, ends snipped and cut in half
  • 2 Tbsp rice vinegar
  • 2 cups bok choy, roughly chopped
  • Cilantro to garnish


  1. Preheat oven to 325° F.
  2. Heat the coconut oil in the bottom of braiser or heavy saute pan.
  3. Add the onions, garlic and ginger; sauteing until onions start to soften and brown.Sauteing Vegetables
  4. Add the carrots, reduce heat, cover and cook until the carrots begin to soften, about 3 minutes.
  5. Add curry paste and scotch bonnets, stirring until curry paste loosens and mixes into vegetables.
  6. Stir in coconut milk, rice vinegar, and vegetable stock, followed by green beans and reconstituted black fungus.Fish In Pan
  7. Place fish over sauce and vegetables.
  8. Cover fish with bok choy.
  9. Cover with lid and bake for for 30 minutes.
  10. Garnish with cilantro and serve with rice.

3 thoughts on “Curry Braised Fish

  1. Pingback: Vegan Tikka Masala
  2. Pingback: Salt Fat Acid Heat

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