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    Peak to Plate » Summer

    Mountain Whitefish Curry

    Published: Oct 26, 2021 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

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    Jump to Recipe

    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!

    whitefish curry with basil in white bowl.
    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
    whitefish curry ingredients

    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!

    mountain whitefish in net

    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!

    removing fish head
    Assuming you've already gutted the fish before you brought them home, start by removing the head. Using a sharp filet knife, slide the knife in just behind the gills and cut through to the other side.
    removing filet from whitefish
    Start by inserting the knife just above the backbone on the head end. Make an incision all the way down the backbone. This will expose the rib cage and help guide you on where to cut.
    ribcage removed from fish
    Keep cutting along that incision until you completely remove one side of the fish. Repeat on the other side.
    removing skin from fish.
    Next, lay the filet skin-side down and insert your knife between the flesh and the skin. Keep the knife almost parallel to the cutting surface. Once you've cut through an inch or so, hang onto the filet and pull the knife the rest of the way through to completely remove the skin. Feel along the flesh for the pin bones and cut on both sides of them to remove them. This will leave you with a long strip of meat and a filet. For this recipe, it all gets cut into pieces so don't worry if it's not pretty!

    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!

    curry paste in bowl
    sauteing aromatics
    curry sauce in pan

    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!

    vegetables cooking in curry sauce

    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!

    whitefish curry with basil in white bowl.
    bite of whitefish curry on spoon

    Other Recipes to Try:

    • halibut green curry in white bowl with wood spoon.
      Halibut Green Curry
    • miso halibut with shiitakes and green onions.
      Easy Broiled Miso Halibut
    • pheasant tom kha gai in wood bowl with fresh toppings.
      Pheasant Tom Kha Gai Soup
    • butter pheasant over rice with flatbread.
      Spicy Indian Butter Pheasant

    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

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    whitefish curry with basil in white bowl.

    Mountain Whitefish Curry

    Annie Weisz
    This whitefish curry is fresh and flavorful and is a great use for any white-fleshed fish!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Course Main Course
    Cuisine Thai
    Servings 6
    Calories 537 kcal
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    Ingredients
      

    • 2 whitefish (about 14" each), cut into filets, then cut into 1" pieces
    • ½ tablespoon olive oil
    • ¼ cup shallot, finely diced
    • ½ tablespoon minced garlic
    • 1 tablespoon minced ginger
    • ¼ cup red curry paste
    • 1 cup chicken broth
    • 2 cans coconut milk
    • 1 teaspoon fish sauce
    • 1 teaspoon brown sugar
    • 1 red bell pepper, thinly sliced
    • ⅔ cup snow peas, cut into thirds
    • 1 medium zucchini, cut in half and sliced
    • 4 oz shiitake mushrooms, thinly sliced
    • 1 lime, zested and juiced
    • 6 tablespoon Thai basil, cut into ribbons
    • 6 tablespoon green onions, thinly sliced
    • 4 cups cooked sticky rice
    • red pepper flakes (optional, for topping)

    Instructions
     

    • Heat a medium saucepan over medium-high heat. Add oil to pan and swirl to coat.
    • Add in shallots, ginger, and garlic. Cook for 1-2 minutes, stirring frequently.
    • Add in curry paste, chicken broth, coconut milk, fish sauce, and brown sugar. Whisk until well-combined. Bring to a simmer and simmer for 20 minutes, stirring occasionally.
    • Add in bell pepper, snow peas, zucchini, and mushrooms. Stir to coat vegetables in sauce. Cover and simmer for 10-15 minutes.
    • Add in lime juice and zest. Stir to combine.
    • Add in fish and stir to combine. Simmer covered for 3-5 minutes or until fish is starting to flake and vegetables are crisp tender.
    • To each bowl, add ¾ cup rice. Divide curry sauce with vegetables and fish among bowls. Top with a pinch of red pepper flakes, if desired. Top with 1 tablespoon each of Thai basil ribbons and sliced green onions.
    • Note: You can remove a small amount of sauce and cook the fish in a separate pan to avoid overcooking and losing the fish in the sauce.

    Nutrition

    Calories: 537kcalCarbohydrates: 38gProtein: 30gFat: 32gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 57mgSodium: 315mgPotassium: 953mgFiber: 4gSugar: 5gVitamin A: 2579IUVitamin C: 48mgCalcium: 83mgIron: 6mg
    Nutrition Information Disclosure
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate
    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

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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