Vietnamese Fish and Shrimp in Onion Curry

Vietnamese Shrimp and Fish In Onion Curry

Print Pin Rate
Course: Main Course
Cuisine: Vietnamese
Year: 1995
Servings: 1


  • ¾ cup Vietnamese Onion Curry Sauce
  • 5 ounces fish (cubed – salmon, monkfish, catfish)
  • 6 shrimp (rock shrimp if available)
  • cup romaine (chiffonade to serve)
  • rice
  • cilantro (for garnish)


  • Heat sauce.
  • Add fish and shrimp.
  • Cover. Cook through, 3-5 minutes.
  • Uncover, add romaine chiffonade.
  • Serve on a rice donut, garnish with cilantro.

Vietnamese Onion Curry Sauce

Print Pin Rate
Course: Main Course
Cuisine: Vegetarian, Vietnamese
Year: 1995
Servings: 36 servings



  • cups onions (large dice)
  • 2 cups carrots (coins)
  • 10 Tablespoons garlic (minced)
  • 5 Tablespoons ginger (minced)
  • cups oil


  • 10 Tablespoons curry powder (adjust for heat)
  • Tablespoons sugar
  • Tablespoons salt
  • Tablespoons black pepper

Final Touch

  • 7 cans coconut milk
  • 10 Tablespoons fish sauce
  • cup walnuts (ground – or almonds)


  • Process veggies to puree. Add to oil and cook on medium hot in a stockpot.
  • Cook until softened. Add aromatics, cook 1 minute while stirring.
  • Add liquids and nuts. Cook, medium low, stirring frequently until thick and "oily."
  • Cool and store.

Leave a Reply

%d bloggers like this: