Top Chef alum Sam Talbot didn't hesitate when asked to name his favorite recipes from his new cookbook, 100% Real. "The White Fish Curry is spectacular," he declared in a recent interview with The Feast. "[It has] a lot of beautiful spices, it's just a really fragrant, aromatic curry, great flavor, goes great with a coconut brown rice or jasmine rice."
It's no wonder it's so flavorful—there are a ton of ingredients that pack a big punch, including cardamom, star anise, turmeric, cumin, and green curry paste. Everything simmers in coconut milk and you add the fish at the very end, so it soaks up all those luscious flavors but doesn't overcook. Serve with rice, and you have an amazingly satisfying meal that hits all those sweet, spicy, tangy, and savory notes.
Get Sam's recipe below.
White Fish Curry
Hands-on: 50 minutes Total: 1 hour, 50 minutes Serves 8
Sometimes, I just get a yen for a well-made curry, and nothing else will do. So I wanted to share my own curry recipe with all of you out there who get the same itch. Here’s the answer—a white fish curry that, believe me, is simply kick-ass. Caution your guests not to eat the star anise or green cardamom pods as the heat of both is intense.
- 4 green cardamom pods
- 2 star anise pods
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 cup grapeseed oil
- 2 cups thinly sliced Vidalia onions
- 2 cups cubed red potatoes
- 4 garlic cloves, smashed and chopped
- 1 cup drained pickled ginger, thinly sliced into ribbons
- 1/2 teaspoon sambal oelek
- 4 kaffir lime leaves, bruised
- 1/2 tablespoon green curry paste
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 cups coconut milk
- 2 cups canned tomatoes, drained
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/2 cup fresh mango juice
- 2 tablespoons fresh lime juice
- 2 tablespoons cumin seeds, toasted and ground
- 2 tablespoons white sesame seeds, toasted and ground
- 1 tablespoon fenugreek seeds, toasted and ground
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pounds cubed local white fish
1. Heat a large, heavy-bottomed Dutch oven or saucepan over medium-high. (Do not add oil.) Add the cardamom, star anise, cinnamon, and turmeric, and cook, stirring constantly, until toasted, about 60 seconds. Add the grapeseed oil to the Dutch oven, and stir until hot. Add the onions, potatoes, garlic, and pickled ginger, and cook, stirring often, just until the mixture begins to caramelize, 5 to 7 minutes. Stir in the sambal oelek, kaffir lime leaves, and green curry paste, and cook, stirring often, 1 minute.
2. Add the chickpeas, coconut milk, tomatoes, vinegar, 1/2 cup water, mango juice, lime juice, cumin seeds, white sesame seeds, fenugreek seeds, salt, and pepper. Reduce the heat to medium-low, and simmer, stirring occasionally, 1 hour. Gently fold in the fish, and cook over medium until the fish is opaque, about 6 minutes. Remove the cardamom pods and star anise pods, and serve immediately.
Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
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