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
- Total Time: 35 minutes
- Yield: 2-4 servings 1x
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.
- Prep Time: 15
- Cook Time: 20
- Category: Fish
- Method: simmering
- Cuisine: Thai
Keywords: Thai Yellow Curry, fish, hoki, curry, thai curry, quick recipes, potatoes, coconut
Eat more fish with these recipes:
Salmon En Croute (Salmon in Puff Pastry)
John Dory poached in Tomato and Chili Broth
Indian Spiced Fish Cakes with Yogurt Mint Sauce
Made this several times after discovering New Zealand Hoki in Costco.. Delicious. Simple to prepare.
Hi Susan, thanks for the rave review! Can you do me a huge favor and star rate it? This will help me tremendously with promoting the recipe. Thanks again. 🙂
Really delicious! Even one of my sons who does not like fish, enjoyed this. This will be made again!
That’s great! You gotta love yellow curry! 😋
I made this tonight with Costco Hoki. Amazing! I added mushrooms with the peppers. Recipe does not say when to add the fish sauce and sugar, but I did that before the peppers.
Definitely make again