Seared Curried Fish with Warm Olive-Tomato Chutney; Asparagus Salad

By Ira,

The combination of curry, olives, and orange juice is very unusual, but it is so good. I feel so lucky I gave this wonderful recipe a try. My mouth is watering as I’m writing about it! It is great for a weeknight meal or when company’s coming. This recipe is from Ming Tsai’s book, Simply Ming One Pot Meals. He mentions in the book that people should be more aware of mixing curry with olives, and that they definitely will be when they try this. He is right, the taste is out of this world!

Serves 2


  • I doubled the amount of chutney per fish as it is light and delicious. If you feel the amount of chutney is too much for 2 people, then you can easily halve it.
  • If you’d like to serve more than 2 people, just double the recipe and use a 12-inch skillet.
  • The only change I made to this recipe is to cook the onion a little bit before adding the rest of the chutney ingredients. Also, Ming Tsai used shallots instead of the red onion. I’ve tried with both and the taste is equally good using either.


  • 2 tablespoons Madras curry powder
  • 1/4 cup rice flour, brown rice flour, or cornstarch
  • 2 6 to 8 ounce fish fillets ( I used barramundi; Ming Tsai recommends you use butterfish, cod, or farm-raised Chilean sea bass)
  • salt and pepper
  • 3 tablespoons olive oil, separated (or you can use butter or coconut oil)
  • 3 shallots or 1 small red onion, finely diced
  • 1/2 cup mixed olives, pitted and minced
  • 1 large tomato, diced into 1/4-inch pieces
  • juice of 1 orange
  • 2 tablespoons chopped cilantro
  • Roll or slice of bread as a side

On a large plate, combine the curry powder and flour or cornstarch. I used cornstarch and it made the fish crispy on the outside.

On a separate plate, season the fish with salt and pepper,

then put it on the curry flour mixture and pat it on both sides.

Heat 2 tablespoons oil on a 10-inch non stick skillet over medium heat. When the oil starts to shimmer, add the fish. Cook for 4 minutes without trying to move it,

then gently flip it and cook it on the other side for another 4 minutes. Transfer the fish to a plate and set aside.

Add the additional tablespoon of oil to the skillet, then add the shallots or onion. Cook, stirring occasionally, for 3 minutes.

Add the olives, tomato, and orange juice. Cook until it’s heated through, about 2 minutes. Add the cilantro and stir.

Return the fish to the pan and serve.

Asparagus Salad

  • 1 bunch asparagus
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon dijon mustard
  • salt to taste
  • black pepper

Cut about 2 inches from the end of the asparagus and discard. Bring a large pot of water to boil.

Add a large pinch of salt and the asparagus. Let it cook until crisp tender, about 3 – 6 minutes depending on the thickness of the stalks.

Drain and add to a bowl of cold water with ice. After a few minutes, remove, dry, and add to a serving platter.

In a small bowl, combine the lemon juice, olive oil, mustard, and salt.

Drizzle over asparagus. Sprinkle with black pepper.


2 thoughts on “Seared Curried Fish with Warm Olive-Tomato Chutney; Asparagus Salad

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