Past Recipes
Malaysian Fish Curry

Malaysian Fish Curry with Yellow Rice

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This Encore dish was inspired by a much-loved favorite 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.

  • Stovetop Only
  • Spicy
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

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

What You’ll Need

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


Crustacean Shellfish, Tree Nuts, Fish

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, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 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.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse green beans and trim and discard ends (try lining up all the ends to cut them together). Rinse scallion, trim and discard root, and thinly slice. Halve lime and set aside 1 half for seasoning curry in Step 5; cut remainder into 4 wedges for serving. Trim and discard skin of ginger. Peel shallot and thinly slice into rings. 

  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. Add curry paste (it's a little spicy—you could use less, but it's what really flavors this dish!). Cook, stirring, to combine, about 1 minute more.

  4. Poach tilapia

    Poach tilapia

    Add whole ginger knob 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 pan 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 with curry to high and bring 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 more. Remove pan from heat and remove and discard ginger. Add juice of ½ lime and season with ¼ teaspoon salt and pepper as desired.

  6. Plate fish curry

    Plate fish curry

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

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