Recipe

Thai Coconut Fish Recipe


Thai Coconut Fish Recipe Myrna / All my dishes
1 year, 5 months ago
I liked this so much, I ate the leftover for breakfast. Yikes! Truly amazing, quick, and elegant.
Prep:15m Cook:10m Servings:4

Myrna

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Ingredients
  • 2 Long green chilies
  • 2 Small red chilies
  • 400 g Firm white fish fillets
  • 2 stems Lemon grass (white part only)
  • 2 Coriander roots, finely chopped
  • 4 Kaffir lime leaves
  • 2 cm Fresh ginger, grated
  • 2 cloves Garlic, crushed
  • 3 Spring onions (white part only) finely sliced
  • 1 teaspoon Soft brown sugar
  • 1 cup Coconut milk*
  • 1/2 cup Coconut cream
  • 1 tablespoon Fish sauce
  • 3 tablespoons Lime juice
  • Kaffir lime leaves, extra to garnish
  • *for a lighter recipe (also works well), use 1 cup light coconut milk and 1/2 cup regular coconut milk.

Directions
  1. Heat a wok until hot. Add the whole chilies and roast until just beginning to brown all over.
  2. Remove the chilies, cool and slice.
  3. Cut the fish into cubes. Bruise the lemon grass by crushing with the flat side of a knife.
  4. Add the lemon grass, coriander roots, lime leaves, ginger, garlic, spring onion, sugar and coconut milk to the wok.
  5. Bring to the boil, then simmer for 2 minutes.
  6. Add the fish pieces and chillis and simmer gently for 3 minutes, or until the fish is tender.
  7. Stir in the coconut cream.
  8. Stir through the fish sauce, lime juice and salt to taste.
  9. Remove the lemon grass and whole chilies to serve.

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Comments

chefmeow 1 year, 5 months ago said:
This sounds fantastic. Great post. You have my 5. Yummers, yummers, yummers.

midgelet 1 year, 5 months ago said:
A 5 for sure! Great recipe!


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5

Average score: 5 / 5
No. of ratings: 2
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