Walleye with Panang Curry

Fish, curry and rice go well together, and it’s a quick and easy meal to make. It’s also a nice break from all the fried fish, which seems to be what anyone ever does with walleye. Embarrassingly, this recipe was inspired by a Trader Joe’s frozen dinner: the korma fish curry, which made me realize that fish and curry can make a good pairing. While korma is an Indian-style curry, I decided to take the Thai route for this recipe. Either way, with pre-made curry sauces and pastes available to buy, curry and fish make a quick and easy meal. 

I am a big fan of Mae Ploy’s curry pastes, which are widely available, easy to use and delicious. The coconut milk helps round out the spiciness. You can use just about any fish for this recipe. I decided on walleye, which is probably the most sought-after fish in Nebraska. People love it for its white, mild-tasting flesh, which also lends itself well to heavy doses of flavor, like curry. 

Walleye can be delicate and skinless fillets don't do well with heavy handling, so I suggest preparing this dish with skin-on fillets. 

Servings: 4
Prep Time: 5 minutes
Cooking Time: 15 minutes
- 4 walleye fillets
- 2 tablespoons of Mae Ploy panang curry paste*
- 1½ cups coconut milk
- ¼-½ cup of water
- 1 tablespoon of olive oil, plus extra
- Chopped chives or cilantro for garnish
- Freshly cracked pepper
- Cooked jasmine white rice

1. Rinse fish under cold water, pat dry with paper towels and set aside. Heat oil in a pan, add curry paste and sauté for 1 minute over medium heat.

2. Shake the coconut milk can before adding it to the pan. Stir until well combined with the curry. Then stir in water—you want the mixture thick but thin enough that it won’t scorch while simmering. Bring to a simmer and add fish skin-side down. Cover the pan and simmer on low until fish is cooked through, about 7-10 minutes.

3. Season fish to taste. Depending on how much curry paste you’ve added, you may not need to add anything. Transfer fish and sauce to a serving dish(es). Drizzle with a bit of oil and garnish with chopped chives or cilantro. Serve fish and curry with white rice.