Blue Apron Review: Crispy Catfish with Yellow Curry and Bird’s Eye Chile Sauce

Mmmmm I love curry, I was so looking forward to this dinner! I was tasked with the catfish dish this week because last time partner made a catfish Blue Apron meal he claimed it was “nerve-wracking,” so I took point on this fishy recipe.

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Sorry I did a shit job of putting things on the table, but can you spot the chili?

This recipe is pretty straight forward, it’s delightfully browned catfish with a thick curry served over lime rice with a spicy ponzu sauce.

First, the chili they gave us WAS SO TINY! Not including the stem, the chili wasn’t much longer than my fingernail – and I have pretty tiny hands. We like the heat in this house, so I really wish they gave us a bigger Bird’s Eye Chili.

I also had some mixed feelings about using powdered coconut milk. I should have just scrapped it and used the coconut milk I had on hand, but that’s not how most people experience this recipe. Also, I would have ended up with a 1/4 cup of powdered coconut milk and nothing to use it on. The end result: it made the curry SUUUUUUUPER thick and was incredibly difficult to get the powder to fully incorporate into the water. I did not achieve success there, I still had a few lumps after whisking it FOREVER. I kept going back to it, trying to get the chunks out with no success.

This recipe did make me realize I need to use rice flour to coat my pan fried foods more often – its light, doesn’t get lumpy as easily as regular flour and still gives a delightful crisp.

My biggest gripe with this was the curry! My curry was basically a gelatinous kale blob. I cooked it for less time than it called for, as well as used more liquid… I’m blaming that damn coconut milk powder #neveragain

A tasty surprise and best part was the side that didn’t make it into the title: lime rice. It isn’t lime juice rice, but lime zest rice, with a pinch of salt. It was SO GOOD and I think I’ll use this as as my main type of rice to serve with curries as most South Asian curries are served with lime and this rice just adds a bit of a citrus kick.

Side-note: I’ve never cooked catfish outside of a Blue Apron recipe. My mom and brother hate catfish because of the “distinct” flavor, but I haven’t had a recipe yet that makes me balk at finishing the fish. In this case, we served the ponzu sauce over the fish, and BOOM a little chili pepper, salt and the fishy, funky flavor is controlled!

As usual, the serving size was a bit larger than necessary, less rice would fix that. The amount of curry the recipe yielded was smaller than anticipated, so there was some extra rice that was left un-curried.

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Forgot to take a proper meal photo, but see what I mean…the curry is weird and chunky and there is too much rice!

Get the recipe and instructions here. All the Blue Apron recipes are on their site.

Rating: 3.5/5 stars

Have you made this recipe before? Let me know what issues you ran into while making it – or if you’ve solved any of mine!

This post was not endorsed by Blue Apron in any way, I’m just a big fan!