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Whiting fillets with green banana curry


  • Heat the oil in a large heavy-bottomed pot and gently saute the onion, garlic and ginger. Add the turmeric and curry paste. Mix well and briefly cook to toast. Then add ½ cup coconut cream with the fish sauce, sugar, juice of 2-3 limes and bananas. Mix well, turn the heat down and cook for about 6-7 mins until thick and fragrant, adding the remaining coconut cream as you do so. Remove from the heat, taste for seasoning, and stir in the coriander.
  • When the curry is almost ready, season the fish and panfry in a thin layer of oil, skin side down first. Drain well.
  • Then spoon the banana curry on to individual plates, place the fish alongside and serve with a lime wedge on the side and a garnish of coriander.


  • peanut or vegetable oil
  • ½ red onion, chopped
  • 1 garlic clove, crushed
  • 1 tbsp freshly grated ginger
  • 1 tspn ground turmeric
  • 1 tbsp Thai green curry paste
  • 1 cup coconut cream
  • a good splash of Asian fish sauce
  • ½ tspn shaved palm (or soft brown) sugar
  • 3-4 limes
  • 4 firm bananas, sliced on the diagonal
  • 2 tbsp freshly chopped coriander
  • 4 x 180 gm whiting fillets, boned
  • freshly ground salt & pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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