Wild Pacific Halibut in Green Thai Coconut Curry

Schell_ThaiCoconutCurry.jpeg

By Jennifer Schell - @jennifer.schell.8

Chef’s Note

Wild Pacific halibut is my favourite fish. Delicate and delicious, I love how versatile it is. And of course, fresh is best so when in season, do visit your local fishmonger and indulge.

In this recipe, I am using fillets but do try other cuts of this amazing fish. Halibut steaks or cheeks would be great in this preparation. Enjoy!

 

Green Thai Coconut Curry Sauce:

  • 1 Tbsp - vegetable oil

  • ½ - sweet onion, sliced into thin half-moons

  • 1 Tbsp - ginger, minced

  • 1 clove - garlic, minced

  • 2 Tbsp - green Thai curry paste (Thai Kitchen brand)

  • 1 ½ cans - coconut milk, full fat

  • 1 Tbsp - fish sauce

  • ¼ tsp - sea salt


Wild Pacific Halibut:

  • 2 Lbs - Wild Pacific Halibut fillet, cut into large cubes

  • 1 - lime, cut into wedges

     

  • 1 hand full - fresh cilantro chopped to garnish

  • steamed rice and lime wedges to serve


DIRECTIONS

  1. Heat oil on medium-low in a pan with a lid. Add the onion and cook until translucent- approximately 3 minutes. Try not to get any colour on the onions as this shows up in the white sauce.

  2. Add the ginger, garlic and Thai curry paste, and sauté another minute.

  3. Pour in the coconut milk and simmer for 15 minutes.

  4. Add the fish sauce and salt, and taste (add more salt or fish sauce).

  5. Add Wild Pacific Halibut, spoon sauce over top and then cover and cook for 5 minutes or until fish begins to separate or flakes easily with a fork.

  6. Remove from heat, squeeze in ½ the lime and then taste for seasoning.

  7. Serve over steamed rice with cilantro and a wedge of lime.

Serves 4

All rights reserved. Featured with permission.

October 2021

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

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