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Yelloweye Thai Green Curry with Pineapple Mango Slaw

Yelloweye Thai Green Curry with Pineapple Mango Slaw Recipe

Sweet & Spicy

Yelloweye Thai Green Curry with Pineapple Mango Slaw | Sitka Salmon Shares

Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Serves: 4


Ingredients

  • Slaw:
  • 1 pineapple, julienned
  • 1 red pepper, julienned
  • 1 mango, peeled and julienned
  • 1 cucumber, julienned
  • 2 carrots, julienned
  • 2 scallions, minced
  • 1/4 c cilantro, chopped
  • 1 tsp fish sauce
  • 1 clove garlic, minced
  • 1/4 c rice vinegar
  • 2 Tbsp honey
  •  
  • Yelloweye:
  • 4, 8-oz Yelloweye fillets
  • 1 stalk of lemongrass, roughly chopped
  • 1/2 - 1 jalapeño pepper
  • 1/8 tsp cumin
  • 1/4 tsp coriander
  • 1 Tbsp ginger root
  • 3 cloves garlic
  • 1 c cilantro
  • 1 c coconut milk
  • 1 lime, juiced
  •  
  • Coconut milk tip: Use canned coconut milk, not to be confused with the cow’s milk substitute similar to soy or almond milk. We like the Native Forest, Trader Joe’s, and Thai Kitchen brands.

Directions

Prepare Slaw

Mix pineapple, red pepper, mango, cucumber, carrots, scallions, and cilantro in a bowl.

Make Dressing

Combine fish sauce, garlic, rice vinegar, and honey. Pour dressing on top of slaw. Set aside.

Prepare Curry

In a blender mix lemongrass, jalapeno, cumin, coriander, ginger, garlic, and cilantro. Add coconut milk and half of lime juice, blend.

Sear Fish

Lightly coat a pan (preferably cast iron) with oil and heat to high. Sear fish for 3-5 minutes on each side until fish is firm and lightly flakes.

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