Hoki poached in Thai yellow curry

Hoki what?

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.

Buy Sustainable

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

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★★★★★

5 from 2 reviews

• Author: Spicepaw
• Total Time: 35 minutes
• Yield: 2-4 servings 1x

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Description

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

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Ingredients

Units MUS Scale 1x2x3x

• 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)

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Instructions

1. Combine curry paste, water and coconut milk in a large skillet or wok.
2. Bring to a boil and add chopped potatoes.  Reduce heat to a medium simmer and let cook for 5 min.
3. 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.
4. 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.
5. 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