Easy Thai-inspired Coconut Walleye

Written by on in Uncategorized
Easy Thai-inspired Coconut Walleye
Print

Easy Thai-inspired Coconut Walleye

Cuisine: ThaiDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 1.5 lbs of walleye fillets, skinless, boneless, cut into portions

  • 1 tbsp of neutral oil

  • 1 small onion, diced finely

  • 3 cloves of garlic, minced

  • 2 tbsp of fresh ginger, minced or grated

  • 2 tsp of thai red curry paste, or more to taste

  • 1 can (400 ml) of coconut milk

  • 2 tsp of fish sauce

  • 1 lime, sliced

  • salt and pepper to taste

Directions

  • Season the fish with salt. Heat oil in a large deep pan over medium heat. Add the onion and cook until softened, about 5 mins. Add the garlic, the ginger and the curry paste. Cook until fragrant, about 2 minutes.
  • Add the coconut milk and fish sauce. Bring to a simmer and adjust seasoning with a bit of salt, to taste. Add the lime slices and the fish pieces on the lime slices.
  • Cover with a lid and cook until the fish is opaque and is fork tender, about 6 to 8 minutes.
  • The recipe is that simple! Serve the fish with a generous ladle of sauce on jasmine rice, topped with your choice of cilantro, scallion, chili oil, chili crisp, or crushed peanuts.

SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:

  • The walleye can be replaced by firm white-fleshed fish from the grocery store, such as halibut or cod.
  • The walleye can be replaced by wild caught firm white-fleshed fish, such as pike, burbot or bass.