From Boreal Predator to Aromatic Delight
Northern Pike, known for its lean, firm flesh and notorious Y-bones, is the perfect canvas for the complex flavours of a classic Thai green curry once properly filleted. This recipe respects the fish by simmering it gently, allowing it to absorb the aromatic blend of coconut milk, green curry paste, and fresh herbs. The result is a warming, satisfying bowl that will transport you from a northern lake to the bustling streets of Bangkok.
Prep Time
20 minutes
Cook Time
25 minutes
Servings
4
Cuisine: Thai-Canadian Fusion | Diet: Gluten-Free, Dairy-Free | Skill Level: Beginner | Cost: Affordable
Ingredients
- 1.5 lbs boneless Northern Pike fillets, cut into 1.5-inch chunks
- 1 tbsp coconut oil
- 3-4 tbsp green curry paste (to taste)
- 1 (13.5 oz) can full-fat coconut milk, unshaken
- 1 cup chicken or vegetable broth
- 1 red bell pepper, thinly sliced
- 1 cup bamboo shoots, drained
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 cup fresh Thai basil leaves
- Juice of 1 lime
- Steamed jasmine rice for serving
👨🍳 Chef’s Tips
- For the richest curry, always use full-fat coconut milk. The light version won’t provide the same creamy texture.
- Be gentle when stirring after adding the fish to prevent it from breaking apart.
- The ‘breaking’ of the coconut cream in the first step is a traditional Thai technique that creates a richer, more complex flavour base.
- If you can’t find Thai basil, regular sweet basil can be used, but it will have a different flavour profile.
Preparation
- Prepare Ingredients (Mise en Place): Ensure your pike is cut into uniform chunks, the bell pepper is sliced, and the Thai basil leaves are picked from their stems. This dish comes together quickly, so having everything ready is key.
- Separate Coconut Milk: Open the can of coconut milk without shaking it. Carefully scoop the thick cream from the top into a separate bowl. The remaining thin, watery milk will be used later.
Cooking
- Bloom the Curry Paste: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the thick coconut cream you scooped out. Cook, stirring constantly, until the cream ‘breaks’ and the oil separates. This should take 3-5 minutes. The smell will become intensely fragrant.
- Add Aromatics: Add the green curry paste and cook, stirring, for 1-2 minutes until it’s very aromatic. This step toasts the spices and deepens the flavour of the curry.
- Build the Sauce: Whisk in the remaining thin coconut milk and the broth. Bring to a gentle simmer. Add the sliced red bell pepper, bamboo shoots, fish sauce, and brown sugar. Let it simmer for 5-7 minutes, until the peppers are crisp-tender.
- Poach the Fish: Gently add the Northern Pike chunks to the simmering curry. Reduce the heat to low, cover, and let the fish poach for 5-8 minutes. Do not boil. The fish is cooked when it’s opaque and flakes easily. Its firm texture will hold up perfectly in the sauce.
- Finish the Dish: Remove the pot from the heat. Stir in the fresh Thai basil leaves and the lime juice. The residual heat will wilt the basil perfectly, releasing its incredible aroma. Taste and adjust seasoning if necessary.
Serving
Ladle the hot curry into warm bowls over a bed of fluffy jasmine rice. Ensure each bowl gets plenty of fish, vegetables, and fragrant sauce. Garnish with a few extra fresh Thai basil leaves.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavours will meld and often taste even better the next day. Reheat gently on the stovetop.
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 38g |
| Carbohydrates | 20g |
| Fat | 35g |
A Bowl of Bold Comfort
This curry is proof that comfort food can be both exciting and exotic. It’s a fantastic way to enjoy Northern Pike, transforming it into a dish that’s rich, aromatic, and utterly unforgettable. Don’t be shy with the fresh basil and lime at the end; they truly make the flavours sing.
Tags: Northern Pike Recipe, Thai Green Curry, Fish Curry, Coconut Milk Recipe, Asian Fusion
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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