Mountain Whitefish Curry
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
537 kcal
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Course
Main Course
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Cuisine
Thai
Mountain Whitefish Curry
Description
This Mountain Whitefish Curry highlights the tender, flaky whitefish pieces simmered in a flavorful coconut milk-based red curry sauce. The sauce is built by cooking shallots, garlic, and ginger, then stirring in red curry paste, chicken broth, and coconut milk, creating a rich and creamy broth that gently infuses the fish and vegetables with flavor.
The vegetables remain crisp-tender, with red bell pepper, snow peas, zucchini, and shiitake mushrooms added later in the cooking process for texture and freshness. Lime juice and zest brighten the curry, complementing the herbal notes from Thai basil and green onions on top.
The curry is traditionally served with sticky rice to soak up the sauce, making a satisfying and balanced meal. A pinch of red pepper flakes can add extra heat for those who prefer spice. The recipe suggests the option to cook fish separately in a small amount of sauce to prevent overcooking, preserving the fish’s delicate texture.
Ingredients
- 2 whitefish about 14" each, cut into filets then cut into 1" pieces
- ½ tablespoon olive oil
- ¼ cup shallot finely diced
- ½ tablespoon garlic minced
- 1 tablespoon ginger minced
- ¼ cup red curry paste
- 1 cup chicken broth
- 2 cans coconut milk
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 1 red bell pepper thinly sliced
- ⅔ cup snow peas cut into thirds
- 1 zucchini medium, cut in half and sliced
- 4 oz shiitake mushrooms thinly sliced
- 1 lime zested and juiced
- 6 tablespoon Thai basil cut into ribbons
- 6 tablespoon green onion thinly sliced
- 4 cups sticky rice cooked
- red pepper flakes optional, for topping
Instructions
- Heat a medium saucepan over medium-high heat. Add oil to pan and swirl to coat.
- Add in shallots, ginger, and garlic. Cook for 1-2 minutes, stirring frequently.
- Add in curry paste, chicken broth, coconut milk, fish sauce, and brown sugar. Whisk until well-combined. Bring to a simmer and simmer for 20 minutes, stirring occasionally.
- Add in bell pepper, snow peas, zucchini, and mushrooms. Stir to coat vegetables in sauce. Cover and simmer for 10-15 minutes.
- Add in lime juice and zest. Stir to combine.
- Add in fish and stir to combine. Simmer covered for 3-5 minutes or until fish is starting to flake and vegetables are crisp tender.
- To each bowl, add ¾ cup rice. Divide curry sauce with vegetables and fish among bowls. Top with a pinch of red pepper flakes, if desired. Top with 1 tablespoon each of Thai basil ribbons and sliced green onions.
- Note: You can remove a small amount of sauce and cook the fish in a separate pan to avoid overcooking and losing the fish in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 30g | 60% |
| Fat | 32g | 49% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 315mg | 13% |
| Potassium | 953mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2579IU | 52% |
| Vitamin C | 48mg | 53% |
| Calcium | 83mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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