Past Recipes
Malaysian Fish Curry

Malaysian Fish Curry with Yellow Rice

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This dish was inspired by a recent hit on the Plated menu: Malaysian beef rendang. Instead of steak, we’re swapping in delicate tilapia, which gets simmered in the fragrant broth to soak up flavors of curry, coconut, ginger, and shallot. A side of crunchy green beans is joined by fluffy jasmine rice, infused with turmeric for earthy flavor and bright yellow color, plus lime wedges for squeezing over.
  • Spicy
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 640
  • Protein 39g
  • Total Carb 75g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • 14-ounce can lite coconut milk
    • 1
    • 14-ounce can lite coconut milk
  • lime
    • 1
    • lime
  • ginger
    • 1/2 ounce
    • ginger
  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • green beans
    • 8 ounces
    • green beans
  • tilapia
    • 10 ounces
    • tilapia
  • red curry paste
    • 1/2 tablespoon
    • red curry paste
  • shallot
    • 1
    • shallot
  • ground turmeric
    • 2 teaspoons
    • ground turmeric
  • scallion
    • 1
    • scallion
  • onion powder
    • 1/2 teaspoon
    • onion powder

What You’ll Need

  • water
  • kosher salt
  • black pepper
  • canola oil
  • 6" small pot with lid
  • 10" medium pan with lid


Crustacean Shellfish, Fish, Tree Nuts

Cooking Steps

  1. Cook Yellow Rice

    Cook Yellow Rice

    Heat ½ tablespoon canola oil in a small pot over medium heat. When oil is shimmering, add rice and spice mix and stir to coat, 1-2 minutes. Add 1¼ cups water and ¼ teaspoon salt. Increase heat to high and bring to a boil. Stir once, then reduce heat to medium low, cover, and simmer for 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse green beans and trim and discard ends (line up all the ends to cut them together!). Halve lime, then cut 1 half into 4 wedges and set aside for serving. Trim and discard skin of ginger. Peel shallot and thinly slice into rings. Rinse scallion, trim and discard root, and thinly slice.

  3. Sauté Aromatics

    Sauté Aromatics

    Heat ½ tablespoon canola oil in a medium pan over medium heat. When oil is shimmering, add shallot and sauté, stirring, until softened, 2-3 minutes. Stir in curry paste to combine, about 1 minute more.

  4. Poach Tilapia

    Poach Tilapia

    Add whole knob ginger to pan with aromatics, and whisk in coconut milk. Bring to a boil over high heat, then reduce heat to medium. Pat tilapia dry with paper towel and season all over with ½ teaspoon salt and pepper. Add tilapia to pan, nestling into sauce. Cover and simmer until fish is cooked through and opaque, about 8 minutes. Using a slotted spoon, transfer tilapia to a plate and set aside.

  5. Cook Green Beans

    Cook Green Beans

    Increase heat under pan to high and bring sauce to a boil. Cook until liquid is reduced by half, about 4 minutes. Reduce heat to medium high and stir in green beans to warm through, about 3 minutes. Remove pan from heat and remove and discard ginger. Add juice of ½ lime and season with ½ teaspoon salt and pepper as desired.

  6. Plate Fish Curry

    Plate Fish Curry

    Divide yellow rice between serving bowls, then top with tilapia. (It's OK if your fish breaks—you can even flake it into large pieces, if you prefer!). Pour over curry sauce and green beans from pan. Garnish with scallion and serve with lime wedges for squeezing over. Dig in!

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