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 CurryCourse: Wild Recipes
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
- 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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