Thai-inspired Yelloweye Green Curry with Pineapple Mango Slaw

Thai-inspired Yelloweye Green Curry with Pineapple Mango Slaw

Sweet & Spicy

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

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


  • Slaw:
  • 1 pineapple, julienned
  • 1 red pepper, julienned
  • 1 mango, peeled and julienned
  • 1 cucumber, julienned
  • 2 carrots, julienned
  • 2 scallions, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1 teaspoon fish sauce
  • 1 clove garlic, minced
  • 1/4 cup rice vinegar
  • 2 tablespoons honey
  • Yelloweye:
  • 4, 8-oz yelloweye fillets
  • 1 stalk of lemongrass, roughly chopped
  • 1/2 - 1 jalapeño pepper, sliced
  • 1/8 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1 tablespoon ginger root
  • 3 cloves garlic
  • 1 cup cilantro
  • 1 cup 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.


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

Blend together lemongrass, jalapeño, 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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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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