You can’t go wrong with a curry
Hoki, known as blue grenadier or blue hake, is a delicate and slightly sweet white fish with a medium flake. When it comes to cooking this delicious fish, my all-time favorite method of cooking it is to poach it in a spicy broth. Since I live in the spice abundant tropical country of Malaysia, I am spoiled for choices and inspiration. For this though, I’ll use one of my favorite flavors of all time: Thai yellow curry.
Why do I l as love yellow curry so much for poaching fish? Well, it’s not as spicy red curry, more versatile than a green curry, full of spice and one of the easier curries to make a paste for. What can I say? It checks all the boxes.
Every month, I order and stock up on freshly frozen fish for my freezer. Since I believe in buying and cooking sustainable fish, I stock up on Hake, Hoki and John Dory which are all sustainable varieties of fish for this part of the world. Sustainable fish are as budget-friendly as they are environmentally friendly to consume. I highly recommend buying and experimenting with different recipes and different ways of cooking when it comes to lesser-known and even unpopular types of fish. Not only will you have discovered a new favorite fish but also will have stumbled upon some pretty delicious and creative recipes.
A quick and healthy dinner
This recipe is fairly simple and can be thrown together relatively quickly for a quick weeknight dinner or if you want to impress guests with a beautiful and colorful plate of food. You can use your favorite Thai curry paste or use a homemade curry paste if you are ambitious. Served with jasmine rice and a spicy papaya salad for a delicious and visually stunning feast.
Hoki poached in Thai yellow curry with potatoes and bell peppers. Easy to throw together for a quick and healthy weeknight dinner. #curry #thai #fish #seafood #easydinners #midweekmeals #quickrecipes
- 6 tbsp Thai yellow curry paste (use your favorite curry paste or try mine)
- 600ml/2.5 cups water
- 400 ml/13.5oz coconut milk
- 1 medium potato (peeled and diced into 2cm/1in cubes)
- 300–350g/10.5-12oz boneless fillets of firm white fish such as Hoki (blue grenadier) or hake
- 1 small red bell pepper (cut into thin strips)
- 1 small yellow pepper (cut into thin strips)
- 1–3 tsp fish sauce (season to taste)
- 1–3 tsp sugar (season to taste)
- chopped scallions or cilantro for garnishing (optional)
- Combine curry paste, water and coconut milk in a large skillet or wok.
- Bring to a boil and add chopped potatoes. Reduce heat to a medium simmer and let cook for 5 min.
- Next, add fish to the curry and let cook on a medium simmer for 5-10 min or until fish has cooked through but it not falling apart.
- Add thinly sliced strips of bell peppers to the curry mix and cook for 1-2 min. The bell peppers should be halfway between raw and cooked with a bit of a crunch to them.
- Take off heat, garnish with either scallions, cilantro or a mixture of both. Serve with steamed jasmine rice.
- Category: Fish
- Method: simmering
- Cuisine: Thai
Keywords: Thai Yellow Curry, fish, hoki, curry, thai curry, quick recipes, potatoes, coconut