If you love Thai Curry dishes, this Best Fish Curry Bowl uses Masaman Curry in a delicious and non-traditional way. Instead of the traditional potatoes and chicken, this dish has mild, flaky, fresh white fish and stir-fried vegetables. Enjoy this non-traditional twist to a classic Thai Curry. A special treat anytime.
I am loving bowls lately. They are my latest favorite lunchtime comfort food. Here are a few of my favorites. Grilling Cheese, Vegetable, and Couscous Bowl, Manhattan Clam Chowder, Chicken Pasta Bowl with Asparagus and Sugar Pod Peas, Healthy and Easy Bowls and a Vegan Drunkin Noodle Bowl.
You may also want to try Chicken Massaman Curry.
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Neuroscience Nutrition Nugget-
Tumeric Protects Brain Cells
This recipe will spice up your cooking with a serious brain booster. There are many herbs and spices that offer brain health benefits. However, curry’s active ingredient – Tumeric, holds the promise for healthier brains with its source of curcumin, a special polyphenol.
Tumeric is used in traditional South Asian cooking and traditional medicine for thousands of years. It is an essential ingredient in this Best Fish Curry Bowl, giving the dish its rich amber color and delicious aroma.
Tumeric has been getting a lot of attention in the scientific and medical communities for its impact on brain health, cardiovascular disease, cancer, and mental health. There are thousands of scientific papers about the positive health benefits of Tumeric. There are currently 70 clinical trials that are looking at the potential of curcumin to treat chronic kidney disease, cognitive decline, irritable bowel syndrome (IBS), macular degeneration, and even to slow down the progression of various forms of cancer.
It’s a potent anti-inflammatory and antioxidant. It may help protect the brain’s nerve cells against oxidative stress, which is common in Alzheimer’s and Parkinson’s disease. It may also help improve symptoms of depression and arthritis.
Cook up a batch of Curry for a Fish Curry Bowl. Your brain will thank you.
Ingredients for Fish Curry Bowl
- Fish: This recipe needs a white, flaky, tender fresh fish fillet. I used grouper, but cod is also delicious.
- Old Bay Seasoning: I use Old Bay to Season the fish before frying. If you don’t have Old Bay use salt and pepper.
- Rice: Jasmine or Basmati rice is what I use. You can also use brown rice.
- Lime Wedges and chopped cilantro for garnish
- Curry:
- Coconut Milk – I used full fat; however, to save on calories, use light coconut milk. Make sure the milk is unsweetened. Don’t use the coconut milk found in the dairy section of your local market.
- Masaman Curry Paste: I’ve made curry paste, but if you don’t use it very often you will find it’s easiest to purchase a small can of the Masaman Curry Paste at an Asian Foods Market or on Amazon.
- Grated Ginger: Fresh grated ginger root. Use a zester to grate the ginger root for a fragrant ginger paste.
- Carrots: Fresh diced carrots for color and flavor.
- Celery: you only need a little bit of diced celery for flavor.
- Onions: use a yellow onion.
- Brown Sugar: Many curries traditionally use palm sugar. I’ve found brown sugar is a good substitute.
- Fresh Thai Basil: The basil is different from Italian basil and has an aniseed aroma and flavor. If you can’t find Thai Basil, use Italian basil instead.
- Fresh Cilantro: If you can’t find fresh use freeze dried cilantro.
Vegetables
- Refined Sesame Oil: Make sure your sesame oil is refined if you are using it for stir-frying or high heat cooking as the refined sesame oil has a high smoke point.
- Fresh Grated Ginger: Use a zester to grate the ginger root for a fragrant ginger paste.
- Garlic: Fresh garlic cloves.
- Bok Choy: I use baby bok choy but if you can’t find baby bok choy use the larger head and chop it fairly fine.
- Purple Cabbage: I love the color and flavor of the purple cabbage. However, green cabbage or napa cabbage is also delicious.
- Roasted Red Peppers: This recipe calls for four roasted red peppers. That’s a lot of jarred peppers. It’s easy to roast red peppers with this how to tutorial.
Step by Step Instructions for How to Make the Best Fish Curry Bowl.
Make the Curry
- Put the 3 cans of coconut milk in a heavy-bottom saucepan.
- Add the Masaman Curry Paste along with all of the rest of the curry ingredients into the pan.
- Bring to a gentle boil and then reduce the heat to simmer on low for 1 hour, stir occasionally.
Make the Vegetables
- Make the vegetables and cook the rice during the last 30 minutes of cooking the curry. I use Jasmine rice. Cook the rice according to the instructions on the package.
- Heat a wok or cast iron skillet. When hot, add the sesame oil
- Add the grated ginger and garlic, and saute until fragrant.
- Add the mushrooms and red cabbage. Saute on medium until the cabbage is tender.
- Add the Bok Choy and cook for 2 minutes or until the bok choy is wilted but still a little crunchy.
- Add the roasted red peppers and heat through. Remove from heat as you don’t want to overcook the bok choy and red peppers.
- Split the fish into four pieces. Season each piece with Old Bay seasoning and salt.
- Heat the cast Iron skillet until it is hot. Add a little vegetable oil to the bottom of the hot pan.
- Add the seasoned fish fillets and fry until cooked. The interior temp should be 145 degrees F with an instant-read thermometer.
Assemble the Bowl
- Put ½ of a cup of rice in the bottom of the bowl.
- Add ¼ of the vegetables. Briefly reheat the vegetable if they have cooled.
- Place the fried fish fillet on top and ladle the curry over everything.
- Garnish with a lime wedge and chopped cilantro. Serve immediately.
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Best Fish Curry Bowl
Equipment
- Cast Iron Skillet or wok
- Zester
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
- 1.5 lbs. Fish Fillets (see notes) 4-6 ounces
- 3 cups cooked white or brown rice
- Old Bay seasoning.
Curry
- ¼ cup Diced Onions
- 2 Tbsp grated Fresh Ginger
- 2 Tbsp diced carrots
- 2 Tbsp diced celery
- 1 4 oz can Masaman Curry paste see notes)
- 2 Tbsp Brown Sugar
- 3 cans coconut milk (13.53 oz) 400ml.
- ½ cup Fresh Thai Basil (chopped)
- ½ cup Fresh Cilantro (chopped)
Vegetables
- 1 tbsp sesame oil
- 1 tsp grated fresh Ginger
- 1 tsp minced garlic
- 1 cup finely chopped portabella mushrooms
- 4 heads baby bok choy chopped
- 1 cup thinly sliced purple cabbage
- 4 red roasted bell peppers, cut into pieces
- Lime wedges and chopped cilantro for garnish.
Instructions
Make the Curry
- Put the 3 cans of coconut milk in a heavy-bottom saucepan.
- Add the Masaman Curry Paste along with all of the rest of the curry ingredients to the pan.
- Bring to a gentle boil and then reduce the heat to simmer on low for 1 hour, stir occasionally.
Make the Vegetables
- Make the vegetables and cook the rice during the last 30 minutes of cooking the curry. I use Jasmine rice.
- Heat a wok or cast iron skillet. When hot, add the sesame oil
- Add the grated ginger and garlic, and saute until fragrant.
- Add the mushrooms and red cabbage. Saute on medium until the cabbage is tender.
- Add the Bok Choy and cook for 2 minutes or until the bok choy is wilted but still a little crunchy.
- Add the roasted red peppers and heat through. Remove from heat as you don't want to overcook the bok choy and red peppers.
Fry the Fish
- Split the fish into four pieces. Season each piece with Old Bay seasoning and salt.
- Heat the cast Iron skillet until it is hot. Add a little vegetable oil to the bottom of the hot pan.
- Add the seasoned fish fillets and fry until cooked. The interior temp should be 145 degrees F with an instant-read thermometer.
Assemble the Bowl
- Put ¾ of a cup of rice in the bottom of the bowl.
- Add ¼ of the vegetables. Briefly reheat the vegetable if they have cooled.
- Place the fried fish fillet on top and ladle the curry over everything.
- Garnish with a lime wedge and chopped cilantro Serve immediately
