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Seremoni 2026

Vermilion Rockfish with Thai Inspired Green Curry

Recipes

Vermilion Rockfish with Thai Inspired Green Curry

July 8th, 2026

Halley Zelicoff (@halleyz)

Inspired by Thai and Japanese cuisine, this dish highlights the delicate flavor of Seremoni Grade Vermilion Rockfish. Crisped using the traditional matsukasayaki method, the fish develops an irresistibly crunchy skin while remaining tender and flaky beneath. Paired with a fragrant green curry, bok choy, shiitake mushrooms, and fresh herbs, it's a beautifully balanced dish that highlights the versatility of the fish.

Ingredients

  • 1 lb Seremoni Grade Vermilion Rockfish, skin and scales on
  • 2 Tbsp olive oil, divided
  • 1 lb baby bok choy, halved lengthwise
  • 1/2 lb baby shiitake mushrooms
  • 1/2 cup cubed water chestnuts
  • 4 oz green curry paste
  • 13.5 oz can full fat coconut milk
  • 2 cups neutral high heat oil
  • Lime juice, to taste
  • Salt, to taste
  • Thai basil, to garnish

    Instructions

  • Cut your fish into four equal portions. Using a bamboo or metal skewer, skewer the fish through the flesh, which will help prevent the fish from curling. Set aside.

  • Preheat a pan or shallow pot over medium heat. Add 1 tablespoon olive oil. Once shimmering, sear bok choy cut side down for 2-3 minutes until golden brown. Flip and cook an additional minute, season to taste with salt, then remove from pan and set aside.

  • Add remaining olive oil, and cook baby shiitake mushrooms for 3 to 4 minutes until they’ve released some of their liquid and are beginning to turn golden; season to taste with salt. Remove from pan and set aside.

  • In the same pan, add green curry paste and coconut milk whisking together until combined. Reduce heat to low and simmer for 3 to 5 minutes.

  • Meanwhile, heat your neutral oil in a separate pot over medium-high heat until just about smoking. Place portioned fish on a wire rack over a bowl that will catch the oil. Using a ladle carefully ladle hot oil over the scales and skin of the fish; this Japanese technique is called matsukasayaki. Once the scales have curled up and turned slightly opaque it is done. Season with salt and set aside.

  • Add water chestnuts and shiitake mushrooms into the curry, and place the seared bok choy on top. This will act like a bed to ensure the scales of the fish stay crisp, but you are able to poach the fish in the curry. Place your fish on top of the bok choy and cook for 2 minutes until your fish is done cooking.

  • Season to taste with lime juice and salt.

  • Spoon your veggies and curry into the bottom of a bowl, placing your fish on top. Garnish with fresh Thai basil and enjoy!