Yellow Curry Paddlefish
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Silently navigating slow-moving rivers and reservoirs, mouths agape and filtering the water for plankton, the paddlefish is North America’s oldest surviving animal. Distinguished by their long spatula snout, the paddlefish is closely related to the sturgeon family, but is a fresh-water filter feeder, feasting on mainly zooplankton it locates with sensory receptors on its head and rostrum.
Currently inhabiting rivers in 22 states, the paddlefish is endemic to the Missouri and Yellowstone rivers and opportunities to recreationally fish for these cartilaginous ancient creatures are available in 13 states. The fish are heavily protected under state and federal laws, but harvesting seasons do exist and the fishing experience is a unique one to participate in.
Besides having one hell of an adventure trying to snag a paddlefish, the fish is one of the best meats I have eaten. A firm textured and extremely flavorful protein, the heartiness of the meat allows for it to be used in dishes a lot of the flakier and more delicate textured fishes fall apart in. This yellow curry is the perfect example of a recipe the paddlefish can easily handle. The chunks of paddlefish readily soak up the sweet and spicy yellow curry broth while also maintaining the structural integrity found in a good, savory bite of fish.
Servings: 6
Time: 60 minutes
Looking for more paddlefish recipes? Try out these paddlefish caviar and cucumber bites by Jeff Benda!
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Yellow Curry Paddlefish
6
servings30
minutes30
minutesKeep the screen of your device on
Ingredients
2 pounds paddlefish, skin and red meat removed, chopped into 1” chunks
1 tablespoon cooking oil (coconut, avocado, canola, etc.)
1 tablespoon minced garlic
1 medium hot pepper, minced (jalapeno, serrano, Thai chili)
1 tablespoon curry powder
1 tablespoon turmeric
1 teaspoon ground ginger
1 teaspoon salt
1 tablespoon honey
8 oz jar oyster sauce
1 cup vegetable stock
Pint heavy cream
1 medium onion, chopped
2 carrots, thin sliced
1 bell pepper, chopped
1 cup chopped cabbage
1 cup green beans
1 lime
4 cups cooked rice
Preparation
- In a large high sided pan or dutch oven, heat the tablespoon of cooking oil over medium heat.
- Add the minced garlic and hot pepper to the pan. I used a jalapeno pepper for this recipe and left the seeds in to increase the dish’s heat. For a less spicy version, remove the seeds before mincing the pepper. For more heat, try using a serrano or Thai chili.
- Let the garlic and jalapeno cook for three minutes. Ensure the heat remains on medium and doesn’t get too high or the garlic will brown and become bitter.
- Sprinkle the curry powder, turmeric, ginger, and salt over the garlic and pepper. Stir until a paste begins to form. Let heat for two to three minutes.
- Add the honey. Stir.
- With the pan still hot, add the oyster sauce. Scrap the bottom of the pan to release any caramelized goodness that has developed. Add the vegetable stock. Let the liquid simmer for five minutes.
- To the pan, pour the pint of heavy cream and stir until combined. Let simmer for ten minutes to reduce and slightly thicken the curry base. Keep the liquid from rapidly boiling so separation of the cream does not occur.
- While the curry base is simmering, chop vegetables. I used onions, carrots, bell peppers, cabbage and green beans. Other options could include asparagus, peas, bamboo shoots, mushrooms, and potatoes.
- Add the carrots and onions to the simmering liquid first, since they require the longest cooking time to soften. Simmer for five minutes.
- Add the rest of the vegetables and simmer for an additional three minutes.
- Add the paddlefish chunks last. Be sure to removed the skin and rough chop the meat into 1” bite size chunks to ensure even cooking time. Simmer and steam the paddlefish for six to eight minutes.
- Finish off the dish by squeezing the juice of the lime over the curry. Serve hot over rice. Garnish with fresh chopped basil or cilantro, and roasted peanuts if desired. Enjoy!
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