Baked Northern Pike in Coconut Curry Sauce

Baked Northern Pike in Coconut Curry Sauce

 

Happy New Year! Man, I can’t believe 2016 is already gone and we’re welcoming in another year. It was last year around this time when I decided to create this blog and started to build it. I had no idea at the time another wee man would soon join our family (the year’s highlight FOR SURE) or how little time there would be for a new hobby. Ha! Our family is complete and life is good!

New Year Traditions

One of our long standing New Year’s traditions is to go to the cabin at the lake.  It’s great to spend time there relaxing, visiting with family and friends and enjoying the outdoors. The Tiny Taste Tester and I didn’t spend a lot of time outside this year.  It was too cold.  I guess he’ll have to wait until next year for his first ice fishing experience.  Last year the Mini Taste Tester caught his first Northern Pike (Jackfish) through the ice and was pretty proud of himself for skunking papa and dad this year.

The Mini Taste Tester’s first catch.  He was thrilled!

Cookin’ the Catch

Cooking the fish is the most fun part for me.  Of course fish and chips is a frequent choice, but experimenting is great too.  Our family loved this Baked Northern Pike in Coconut Curry Sauce.  It was delicious and the sauce is really good on rice.  It’s got a bit of heat, but not too much.  The fish was tender and flaky.

Baked Northern Pike in Coconut Curry Sauce

Ingredients

  • 4 Northern Pike fillets (could also use Walleye or Cod)
  • Salt & Pepper
  • 1 1/2 cups coconut milk (400 ml can)
  • 2 teaspoons grated fresh ginger (I used the fresh minced ginger in a jar)
  • 2 teaspoons red curry paste
  • 1 teaspoon parsley

Directions

  1. Preheat oven to 400°F.
  2. Spray a casserole dish with non-stick cooking spray.
  3. Rinse fillets and pat dry with paper towel.  Sprinkle with salt and pepper.
  4. Add coconut milk, ginger and red curry paste to a small saucepan.  Whisk at medium heat until the mixture starts to steam.
  5. Remove saucepan from the stove and pour a thin layer of sauce into the bottom of the casserole dish.
  6. Place the fish on top of the sauce and pour the remainder of the sauce over it.  It’s okay if you need to layer the fish in two layers.
  7. Sprinkle with parsley
  8. Bake for 20 minutes.  Serve immediately.

Baked Northern Pike in Coconut Curry Sauce

Rinse fish fillets, pat dry and sprinkle with salt and pepper.

Baked Northern Pike in Coconut Curry Sauce

Heat sauce to steaming on the stove.

Baked Northern Pike in Coconut Curry Sauce

Pour sauce over the fish fillets and sprinkle with parsley.  Bake for 20 minutes.

Baked Northern Pike in Coconut Curry Sauce

Serve with rice and steamed vegetables or salad.  Spoon sauce over rice.

Adapted from:  Simply Whisked

Baked Northern Pike in Coconut Curry Sauce
 
Prep time
Cook time
Total time
 
Our whole family loved this Baked Northern Pike in Coconut Curry Sauce. The sauce is really good on rice. It's got a bit of heat, but not too much and the fish was tender and flaky.
Author:
Serves: 4
Ingredients
  • 4 Northern Pike fillets (could also use Walleye or Cod)
  • Salt & Pepper
  • 1½ cups coconut milk (400 ml)
  • 2 teaspoons grated fresh ginger (I used the fresh minced ginger in a jar)
  • 2 teaspoons red curry paste
  • 1 teaspoon parsley
Directions
  1. Preheat oven to 400°F.
  2. Spray a casserole dish with non-stick cooking spray.
  3. Rinse fillets and pat dry with paper towel. Sprinkle with salt and pepper.
  4. Add coconut milk, ginger and red curry paste to a small saucepan. Whisk at medium heat until the mixture starts to steam.
  5. Remove saucepan from the stove and pour a thin layer of sauce into the bottom of the casserole dish.
  6. Place the fish on top of the sauce and pour the remainder of the sauce over it. It's okay if you need to layer the fish in two layers.
  7. Sprinkle with parsley
  8. Bake for 20 minutes. Serve immediately.

 

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