Thai Green Fish Curry
This is a fresh vibrant dish that’s packed with bold Southeast Asian flavor and tender meaty Wild Alaska Pollock. It’s light—and healthy—yet hearty enough to take you into the fall (and beyond). Also—it comes together in a snap so it’s perfect for not only weeknight dinners but equally as impressive for Saturday entertaining.
Serves 4
INGREDIENTS
1½ to 2 pounds Wild Alaskan Pollock fillets, thawed and cut into 2” pieces (about 5 fillets)
1 tablespoon neutral oil (such as grapeseed or canola)
2 tablespoons green curry paste
2 garlic cloves, minced
1 red chili, thinly sliced (optional)
1 cups vegetable or fish stock
One 13.5 ounce can coconut milk (full fat)
1 tablespoon fish sauce
1 teaspoon brown sugar
2 limes, divided
2 cups baby spinach, packed
1 red bell pepper, sliced
1 cup edamame, thawed
½ cup canned bamboo shoots
Cilantro leaves, for garnish
Steamed rice, for serving
Kosher salt and freshly ground black pepper
METHOD
Season Wild Alaskan Pollock Fillets with salt and pepper on both sides and set aside.
In a large skillet with high sides over medium heat, add oil. When shimmering, stir in green curry paste, garlic and chili (if using) and sauté—stirring often—for 1–2 minutes until fragrant. Add stock, coconut milk, fish sauce and brown sugar and stir to combine with the paste. Lower heat to medium low and bring to a gentle simmer. Simmer for 5 minutes. Add the zest and juice of 1 lime and season with kosher salt and freshly ground black pepper.
Add spinach, then layer fish, bell pepper, edamame and bamboo shoots atop. Simmer for about 5 minutes or until fish is tender and flaky.
Garnish with cilantro. Slice remaining lime into wedges for garnish. Serve with rice alongside.
Have you made it?
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