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Coconut Red Curry with Fried Fish and Fennel Crab Salad

By Captain Jamie Hough

Coconut Red Curry with Fried Fish and Fennel Crab Salad Coconut Curry Details - Prep Time: 20 Minutes, Cook Time: 45 minutes, Serves: 4-6 people, Skill Level: medium

There’s something thrilling about sitting down for dinner and knowing that I caught the meal on my plate. Whenever I go fishing, I love to take my catch home and come up with a new recipe to dress it up and make it delicious.

Captain Jamie in the kitchen

I like any recipes that involve eating what I catch; this recipe features stone crab meat and fresh sea trout that were caught in the morning and cooked in the evening. It’s hard to get much fresher than that. I’m also a huge fan of Thai and Indian curries, so I paired Thai red curry with our harvest to make an incredible coconut red curry, fried fish, and fennel crab salad feast that’s easy to make and mouth-watering to eat.

Captain Jamie peeling ginger


Coconut Red Curry Sauce

  • 1 small jar of red curry paste
  • 2 cans of full fat coconut milk
  • 1/4 cup of olive or grape seed oil
  • 2 carrots, finely grated
  • 5-6 inches of ginger root, finely grated
  • 2 stalks of lemongrass, very finely chopped in a food processor
  • 1 yellow onion, finely chopped
  • 1 cup of cilantro, finely chopped
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, finely chopped
  • 1/4 cup coconut oil
  • 2 cups cooked basmati or jasmine rice

Fried Fish

  • 2 eggs
  • 1/4 cup milk or crea
  • 1 cup cornmea
  • 1 cup all-purpose flou
  • Vegetable oil
  • 2 fish filets

Fennel Crab Salad

  • 1 cup of crab meat
  • 2 Tbs of Duke’s mayo
  • 1/2 tsp of fennel pollen
  • 1 tsp of ground fennel seed
  • Salt and pepper to taste
  • 3 Tbs of green apple, finely chopped


To make the curry:

  1. Heat the oil in a large pot over medium heat
  2. Add the chopped veggies, all herbs, and all spices
  3. Simmer until the veggies start to break down
  4. Add the red curry paste and coconut milk and stir
  5. Continue simmering for about 5 minutes
  6. Add the rest of the ingredients and cook on low for at least an hour
  7. Add salt and pepper to taste
  8. Serve on top of rice

To fry the fish:

  1. Mix the cornmeal and flour in a bowl and set aside
  2. Whisk the eggs and milk (or cream) in a small bowl using a fork
  3. Cover the fish filets in the egg wash, then dredge them in the cornmeal/flour mixture
  4. Deep fry in the oil at 350 degrees until golden

To make the salad:

  1. Add all ingredients to a medium bowl
  2. Stir gently with a spoon
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