Mountain whitefish are not often prized catches for anglers but they make for a great meal! The tender, mild-tasting, white flesh is great for many different uses. This recipe uses filets cut into pieces to make a delicious, fresh, and warming whitefish curry. It’s a great meal to enjoy all year long!
Jump to:
- What type of fish do I use for curry?
- How to filet whitefish:
- How to make curry sauce:
- What vegetables do I use for curry?
- Putting it all together:
- Other Recipes to Try:
- Mountain Whitefish Curry
What type of fish do I use for curry?
Typically, white-fleshed fish are used for curries because of their mild flavor. Another quality to look for is a firm flesh so that it doesn’t fall apart in the sauce. While whitefish are more on the flaky side, they can still be used for curry if you handle them gently. Another great option is halibut in this halibut green curry.
To ensure the fish doesn’t get overcooked or lost in the curry sauce, you can remove a small amount of the sauce to a separate pan to cook the fish. Gently fold the fish into the sauce instead of stirring it to keep it from breaking apart. Once the flesh is opaque and fully cooked you can serve it with the rest of the curry!
How to filet whitefish:
There are 2 things to note when fileting whitefish. First, there are 2 sets of bones to remove: the ribcage and the pin bones. Second, be prepared to get covered in scales! Okay one more thing, this process is much easier if you use fresh fish instead of frozen. So don’t be lazy (like me) and filet your fish before you freeze them!
How to make curry sauce:
There are many different varieties of curries out there with varying levels of difficulty. You can make your own curry paste or buy a store-bought version. I like to use a store-bought curry paste but I jazz it up a bit with some aromatics like fresh ginger and shallots and finish it with a little lime juice and zest. Using the recipe on the jar works too but this adds an extra layer of flavor. Start by sautéing the aromatics in a little oil, then add in the curry paste, broth, coconut milk, fish sauce, and a little brown sugar. Stir it up and let it simmer for a bit to marry the flavors. Add in your choice of vegetables and let them cook. Add in the lime juice and zest and cook the fish in the sauce and it’s good to go!
What vegetables do I use for curry?
The sky is really the limit here. There are no hard and fast rules that I’m aware of. But I do like to choose a variety of colors, textures, and flavors of vegetables to keep it interesting! Some common options are bell peppers, zucchini, snow peas, mushrooms, carrots, onions, potatoes, squash, and the list goes on!
Putting it all together:
Curry is usually served with some type of rice. I usually choose sticky rice (calrose rice) because I like the flavor and texture. But other types like plain white rice or jasmine rice work great as well! Place your rice of choice in the bottom of your bowl, add in the cooked vegetables and fish, pour a little more sauce in, and top with red pepper flakes, Thai basil ribbons, and green onions. Enjoy!
Other Recipes to Try:
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Jump to:
- What type of fish do I use for curry?
- How to filet whitefish:
- How to make curry sauce:
- What vegetables do I use for curry?
- Putting it all together:
- Other Recipes to Try:
- Mountain Whitefish Curry
