Pike Green Curry

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Trevor McDavid

Contributor at Harvesting Nature

I live in rural Southern Alberta, where the edge of the prairie meets the foot of Canada’s awe-inspiring Rocky Mountains. I grew up here, and after a quite a few years spent abroad, I eventually made my way back to my roots to realign myself with the community that raised me.

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Latest posts by Trevor McDavid (see all)

• Pike Green Curry - April 22, 2021
• The Old Admiral - March 30, 2021
• Spring Bear Barbacoa - March 11, 2021

When it comes to table fish, pike often get a bad rap. I’ll admit, the softer meat from a good sized northern caught during the heat of summer doesn’t exactly thrill my tastebuds, but throughout winter and spring, the firm white flesh of these toothy critters is right up there with my favorite freshwater species to eat. One of the best ways to enjoy these fish, in my opinion, is in a curry. After you hit your limit, take a trip to Thailand with this super easy and fragrant green curry. Just watch those Y-bones.

Pike Green Curry

Recipe by Trevor McDavidCourse: Wild Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

25

minutes

Ingredients

• 2 tsp peanut oil

• 3 tbsp green curry paste

• 2 cups coconut milk

• 1/4 cup fish stock

• 1 tbsp lime juice

• 1 tbsp brown sugar

• 1 tbsp fish sauce

• 1 lb pike fillets, cut into 1 inch cubes

• 1 cup snap peas or green beans

• 1 red chilli, halved, deseeded and thinly sliced

• 1/3 cup fresh Thai basil leaves

• Steamed jasmine rice to serve

Preparation

• Heat a wok or large frying pan over medium-high heat. Add the oil and heat until smoking.
• Throw in the curry paste and stir-fry for 1 minute or until aromatic.
• Add the coconut milk. Reduce heat to medium and simmer for 2-3 minutes or until the mixture thickens slightly.
• Add the stock, lime juice, sugar and fish sauce and simmer to combine flavors, another 2-3 minutes or so.
• Add the fish, beans, chili and half the basil. Cook for 5 minutes or until the fish reaches desired doneness.
• Serve with rice and sprinkle with remaining basil.

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