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​​Wild Pacific Halibut, Squash and Coconut Curry

Category:

seafood

About the Recipe

This flavourful, gently spiced curry is the perfect meal for a chilly fall or winter weeknight. It celebrates the best of British Columbia’s waters and fields, and, much like the 2026 Toyota Prius Plug-In Hybrid, it shows how simple everyday choices can support a more sustainable lifestyle without added effort.

Wild Pacific Halibut is sustainably harvested from March to December on the B.C. coast by hard working fishers who bring local and responsibly caught seafood to our tables. This recipe uses frozen halibut, although fresh works well too. Because it is a slow cooked and saucy dish, the fish stays moist, tender and full of flavour. It is reliable and uncomplicated, similar to how the Prius Plug-In supports busy days with dependable efficiency.

Serves 4

Ingredients

  • 12 to 16 ounces wild Pacific halibut, cut into 4 ounce fillets, skin removed

  • 2 to 3 cans (400 ml) coconut milk

  • 1 to 2 jars (112 ml) curry paste, red, yellow or green

    • Use 2 jars if you prefer stronger flavour and a little more heat

  • 1 can (156 ml) tomato paste

  • 3 to 4 cloves B.C. garlic, minced

  • 3 tbsp canola oil

  • 2 to 3 tbsp salt, to taste

  • 1 to 2 large knobs ginger, peeled and thinly sliced

  • 1 medium white onion, thinly sliced

  • 1 lb squash, peeled, seeded and diced

    • Red kuri, butternut or acorn squash work well

  • 3 to 4 tbsp mirin

    • Honey can be used as a substitute

  • 3 to 4 tbsp rice wine vinegar

    • Or the juice of 2 limes or lemons, adjusted to taste

  • 2 to 3 cups of your favourite vegetables, thinly sliced

    • Snow or snap peas, bok choy, corn, cabbage or bell peppers all work well 

  • Optional sliced mushrooms, lightly sautéed first for added flavour

  • Cooked rice or quinoa

  • Sliced green onions or cilantro for garnish

Preparation

  1. Heat the canola oil in a large shallow pot or sauté pan with a lid over medium high heat.

  2. Add the onions and cook for about 5 minutes, keeping them from browning too deeply.

  3. Add the garlic and ginger and cook for 2 to 3 minutes.

  4. Season with 2 tbsp salt.

  5. Add the curry paste, tomato paste and coconut milk. Bring to a gentle simmer for 10 minutes.

  6. Add one coconut milk can full of water and return to a simmer.

  7. Add the squash and cook for another 10 minutes.

  8. Place the halibut fillets and vegetables into the pan. Cover and cook gently for 5 to 7 minutes, or until the fish is cooked through.

  9. Add the mirin and vinegar or citrus juice. Simmer for 1 minute, then taste and adjust as needed. Aim for a balanced blend of spice, coconut richness, sweetness, salt and acidity.

  10. Serve over warm BC buttered rice or quinoa. Garnish with green onions or cilantro.


Enjoy,

Chef Ned


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