This one-pot recipe features wild-caught Alaskan Thai style halibut in a coconut curry broth, resulting in delicate fish and a rich, flavorful broth.
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Disclosure: This recipe is sponsored by The Fish Market, renowned for sourcing top-quality seafood. Their wild-caught Alaskan halibut, featured here, exemplifies their commitment to superior fish and sustainable practices. Thank you for supporting the brands that make The Bottomless Pit possible!
Like my Salmon in a Creamy Tuscan Orzo, this recipe features quality Alaskan halibut right at home.
Wild-Caught Alaskan Halibut
Halibut, a flatfish from the North Pacific, is sweeter and milder than Atlantic varieties, typically weighing 60-80 pounds. The Fish Market sources wild-caught halibut each spring for its superior size, quality, and sustainability over farm-raised options.
Wild-caught Alaskan halibut is larger and meatier than California halibut, making it less likely to dry out. Its limited season and high quality keep it in high demand.
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Why You'll Love This Recipe
- One-Pot Recipe: Simplifies cleanup and allows flavors to meld.
- Flavorful Broth: Combines coconut milk, red curry paste, shallots, garlic, ginger, and green onions for a rich, tasty base.
- Light Fish: Alaskan halibut's mild flavor and moisture make it ideal for beginners.
Ingredients
This recipe features Alaskan Thai-style halibut paired with tamari-glazed baby bok choy for extra flavor and nutrition.

- Alaskan Halibut: The star of the dish, sourced from The Fish Market for its premium quality with customer service from a knowledgable expert.
- Coconut Milk: Provides creaminess and a slight sweetness to the broth.
- Vegetable Broth: Adds volume and helps cook the bok choy.
- Limes: Adds tanginess with zest and juice.
- Tamari: A gluten-free alternative to soy sauce for the bok choy.
- Red Curry Paste:Key for the broth’s signature flavor and color.
- Garlic & Shallots: Base flavors for both the broth and bok choy.
- Baby Bok Choy: Mild-flavored vegetable that complements the curry broth.
- Sesame Seeds & Red Pepper Flakes: For seasoning the bok choy.
- Ginger Paste: Adds flavor to the bok choy.
- Green Onions: Enhances the broth and serves as a garnish.
- Salt & Pepper: Essential for seasoning the halibut.
See recipe card below for a full list of ingredients and measurements!
Substitutions & Variations
If you're missing ingredients/need modifications, check these tips out:
- Enhance the Flavor: Use seafood stock in place of vegetable broth for a more seafood-forward flavor.
- Instead of Bok Choy: Substitute with spinach (about 4 cups) for a steamed side.
- Red Curry Alternatives: Swap red curry paste for yellow or green curry paste based on preference.
- Swap Ginger: Use lemongrass paste for a sweet, citrusy flavor if preferred over ginger.
- Make it Non-GF: Soy sauce can replace tamari.
Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above. Please be mindful that if you replace or add any new ingredients not mentioned above that the recipe results may change.
Equipment
A deep, wide pan with high sides is ideal for this one-pot recipe, ensuring even cooking and proper broth containment.
Instructions
First prepare the halibut. Slice four 7-ounce fillets in half and pat dry. Season with salt and pepper. Set aside.
Next, heat olive oil in a large pan over medium-high heat. Sauté minced shallots for 5 minutes, then add garlic and cook for 2 more minutes. Reserve half of the shallots and garlic for later.
Then, add quartered bok choy, tamari, ginger paste, green onions, and a splash of vegetable broth to the pan. Cover and steam. Season with red pepper flakes and sesame seeds, then remove from the pan.
After, return the shallots and garlic to the pan, then stir in red curry paste, coconut milk, lime juice, and the remaining vegetable broth. Bring to a low boil, add the halibut fillets, spoon sauce over them, cover, and cook until the fish is opaque and flakes easily.

Slice four 7-ounce fillets in half. Pat dry with paper towels and season with salt and pepper. Set aside.

Sauté minced shallot and garlic, then add bok choy. Season with tamari, ginger paste, green onions, vegetable broth, red pepper flakes, and sesame seeds.

Remove bok choy, then add coconut milk, broth, and red curry paste. Bring to a low boil, then add halibut fillets.

Reduce heat to medium-low, cover, and cook halibut for a few minutes. Garnish with cilantro and green onions
Finally, turn off the heat and let the dish cool slightly. Garnish with minced cilantro and green onions. Serve with the bok choy.
Hint: Tim Sobolewski from The Fish Market says halibut is perfectly cooked when it turns opaque, flakes slightly, and reaches an internal temperature of 130°F.
Serving Suggestions
Serve the halibut in coconut curry broth alone or over rice. Black rice adds a nutty flavor.

Expert Tips
The Fish Market's top tips for preparing Alaskan halibut:
- Use Equal Size Pieces: Ensure fillets are even for consistent cooking.
- Choose Premier Halibut: Opt for wild-caught Alaskan halibut for best flavor and texture.
- Cooking Methods: Halibut can be pan-seared, baked, or grilled. For this recipe, poaching in broth retains moisture and enhances flavor.
Storage
Cooked fish is best stored for 3-4 days. Keep refrigerated in an airtight container, submerged in the broth to retain moisture. Store bok choy separately.
FAQ
The Fish Market has locations in Del Mar and downtown San Diego, California, and also offers online ordering here!
The Fish Market
"We're seafood people in a restaurant industry." That's how fish expert Tim Sobolewski describes the Fish Market. Amongst the four founders was one fisherman and a boat captain then partnered with a seafood fanatic and culinary-skilled colleague to create a dream team. Since 1976, The Fish Market has been a seafood pioneer, combining quality and sustainability. "Seafood is our passion, freshness is our mission, and quality is our commitment."
Related
Looking for other recipes like this? Try these:
Thai-Style Halibut in a Coconut Curry Broth
Course: Mains, Meat, RecipesDifficulty: Medium8
servings15
minutes40
minutesThis flavorful, one pot recipe features a wild-caught, Alaskan halibut cooked in a Thai-style coconut curry broth. The end result is a delicate fish in a rich, tasty broth!
Ingredients
4 7 ounce fillets of Alaskan halibut
2 teaspoons pepper
1 ½ teaspoons salt
2 tablespoons olive oil
2 shallots, minced
4 cloves of garlic, minced
2 baby bok choy, washed and quartered
1 tablespoon Tamari
2 tablespoons green onions, plus more for garnishing
2 teaspoons ginger paste or minced ginger
1 teaspoon crushed red pepper
1 teaspoon sesame seeds
1 ½ tablespoons red curry paste
1 15 ounce can of coconut milk
¾ cup seafood stock or vegetable broth
2 tablespoons lime juice
2 tablespoons cilantro, minced
Lime wedges for garnish
Black rice, cooked
Directions
- Carefully slice each fillet of halibut in half, so that you have eight pieces. Pat each piece of halibut dry with a paper towel before seasoning both sides evenly with salt and pepper. Then, set to the side.
- In a large pan, heat the olive over medium-high heat. Add the minced shallots and sauté for three to five minutes. Then, reduce the heat to medium, add the garlic and cook down for two minutes.
- Remove half the shallots and garlic.
- Next, add the quartered bok choy to the pan.
- Then, add the soy sauce, green onions and ginger.
- Add ¼ cup of the stock or broth and stir to combine.
- Cook uncovered for one minute before covering to steam the bok choy. Then, cook for three to four minutes.
- Season with red pepper flakes and sesame seeds before removing the bok choy from the pan.
- Carefully remove the bok choy from the pan and set to the side. Then, add the reserved shallots and garlic back to the pan.
- Next add the red curry paste. Stir to combine before adding the coconut milk. Whisk until the paste and coconut milk are fully combined. Add the broth and lime juice, then bring to a low boil.
- Reduce the heat to medium-low until the broth is simmering. Whisk again before arranging the fish carefully in the pan. Make sure each piece is submerged in the broth.
- Cover and cook for 5-6 minutes. Then, remove from heat and uncover.
- Garnish the fish with minced cilantro and green onions. Then, serve over black rice with the cooked bok choy and enjoy!
Notes
- Refrigerate in an air tight container for a maximum of four days.
Nate says
I love it! Thank you!