Halibut pan-fried in butter and lime juice before being served with a simple yet delicious Thai yellow curry sauce and lots of coriander.
This recipe looks all sorts of blingy on the plate, but it is remarkably easy, and it can be prepared and cooked in under 30 minutes.
Pan-Fried Fish in Thai Yellow Curry Sauce
I love a bit of fish with Thai flavours, the whole sweet, sour, hot and salty flavours are heavenly with stuff from the sea!
Dishes like my mackerel choo chee curry, Thai green cod curry and red Thai salmon curry are amongst my favourite quick dinners to cook and eat.
This recipe is structured a little differently, but it shares the same delicious flavours, and it is beautifully simple to make.
You begin by making a very easy Thai yellow curry sauce, then let it sit whilst you pan fry the indulgent but stunning halibut and finish it with lime juice. Chop a bit of coriander, add your sides and dinner is sorted.
It's all done and dusted in 20-25 minutes, and it tastes like you've slaved over it for hours!
If you are worried about getting your fish cooked perfectly in the pan, how about trying my roasted halibut recipe?
Frequently Asked Questions
Can I use a different type of fish?
Yes, this recipe will work well with any meaty white fleshed fish.
Everything from cod to haddock, and pollock to pollock would be perfect; those fish are listed in descending order of price. However, you will need to adjust the cooking times a little.
What type of cooking paste do you use?
I tend to use Maesri or May Ploy Thai curry pastes in my recipes... this is down to my personal preference. Lobo also makes pastes that I like, but it is tough to find in the UK.
Can I use low-fat coconut milk?
Technically, yes, but in reality, you will be losing a lot of flavour. I would personally avoid using low-fat coconut milk wherever possible.
Can I use soy sauce instead of fish sauce?
You can, and from a pure "saltiness" point of view, it would work. But it is not the same, and you will alter the flavour profile a lot!
Can I make this in advance?
You can make the sauce 2-3 days in advance and store it in the fridge, but the fish needs cooking and eating immediately.
Serving Suggestions
I've served my Thai-inspired halibut yellow curry with some boiled new potatoes and fine beans finished with butter and coriander. It makes for a very easy meal, and the timing all fits together pretty well if you put the potatoes on to boil before you get the rest of your ingredients ready.
This recipe is very much grounded in fusion food, and I like my sides to mirror this idea.
As a result, something like my air fryer chips, seasoned with fresh coriander, would be awesome. Essentially, fish and chips with a very different vibe!
Likewise, you could add something like my asparagus stir fry or broccoli stir fry.
If you want to stick with something a little more "typically" Thai, that rice is your best friend. Coconut rice, plain jasmine rice or and even egg fried rice would work perfectly.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments below the recipe.
- Hob/Stovetop.
- 30cm or 12" frying pan.
- 15cm or 6" saucepan.
- Stirring and serving spoons.
- Fish slice or spatula.
- Chopping board.
- Kitchen knife.
- A combination of a measuring jug, measuring cups and spoons.
Pan Fried Halibut with Thai Yellow Curry Sauce Recipe
Ingredients
For the Fish:
- 2 Thick Cut Halibut Steaks 400-450g Total
- ¼-½ teaspoon Salt
- 1 teaspoon Cooking Oil
- 2 tablespoon Butter
- 2 Lime Leaves
- 1 tablespoon Lime Juice
- Freshly Chopped Coriander For Garnish
For the Thai Curry Sauce:
- 200 ml Coconut Milk ⅔ Cup + 2 tablespoon
- 2 tablespoon Thai Yellow Curry Paste 30-35g
- 1 teaspoon Lime Juice
- ½ teaspoon Brown Sugar
- 1 teaspoon Fish Sauce
Instructions
- Begin by seasoning the halibut with the salt and set it aside.
- Place the coconut milk in a small (15cm or 6") saucepan over a medium heat, add the coconut milk, followed by the yellow curry paste. Heat and stir until the sauce comes to a boil and the curry paste has been thoroughly incorporated.
- Add the lime juice, brown sugar and fish sauce to the coconut milk, have a taste and tweak the flavours to your liking. Reduce the heat to low and allow the sauce to simmer whilst you cook the fish.
- Heat a 30cm or 12" frying pan over a high heat, whilst this is happening, scrunch up the lime leaves to bruise them.
- Add the cooking oil to the pan, followed by the butter. When the butter begins to foam, place the fish into the frying pan (presentation side down), along with the lime leaves. Cook the fish for 3-3½ minutes, do not mess with the fish, let it sit.
- Flip the fish so that it is skin side down, add the lime juice for the fish, and cook, basting the fish with the butter for a final 1½-2 minutes.
- Remove the fish and let it rest for a minute, peel off the skin from the fish and then plate it on a pool of the Thai curry sauce.