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D. Schmidt
Nutritional Guidelines (per serving) | |
---|---|
391 | Calories |
24g | Fat |
23g | Carbs |
24g | Protein |
Nutrition Facts | |
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Servings: 2 to 3 | |
Amount per serving | |
Calories | 391 |
% Daily Value* | |
Total Fat 24g | 31% |
Saturated Fat 11g | 56% |
Cholesterol 50mg | 17% |
Sodium 1354mg | 59% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 4g | 13% |
Protein 24g | |
Calcium 118mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
If you are a fish fan, you will love this Thai coconut fish. It features tropical, spicy, and tangy flavors of coconut, chile, and lime. This dish requires a little extra time for prep, but the actual cooking is very fast and easy.
Any type of white-fleshed fish fillet or steak may be used, including basa, tilapia, snapper, cod, and sole; the best sea-friendly choices are basa and tilapia. The main feature of this dish is the topping, which is authentic Thai at its best. Pair this with Thai jasmine rice and a glass of chilled white wine for a gourmet meal you will love to serve.
Ingredients
- 2 to 3 white-fleshed fillets of fish (halibut, snapper, cod, tilapia)
- 2 to 3Â tablespoons vegetable oil
- Garnish: coriander (or basil fresh)
- Garnish: lime wedges
- For the Marinade:
- 6 tablespoons coconut milk
- 1 1/2 tablespoons fish sauce
- 1/2 teaspoon chile (dried, crushed)
- 1/4 teaspoon coriander (ground)
- For the Topping:
- 1/2 cup coconut (dry shredded, unsweetened)
- 1 fresh red chile (minced, or 1/2 teaspoon dried crushed chile adjust to taste or omit for milder fish)
- 1 garlic clove (minced)
- 1 spring green onion (chopped fine)
- 1 teaspoon galangal (or ginger, grated)
- 1 teaspoon lime zest (grated)
- 1/4 teaspoon sugar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
Steps to Make It
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Gather the ingredients.
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Place fish in a flat dish. Stir marinade ingredients together (coconut milk, fish sauce, 1/2 teaspoon dried chile, coriander) and pour over fish. Turn fillets in the marinade several times, then leave in the refrigerator to marinate while you prepare other ingredients.
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Place shredded coconut in a dry frying pan over medium-high heat. Stir occasionally until coconut turns light golden-brown. Tip 3/4 of coconut into a small mixing bowl. Place remaining coconut in another bowl for serving later.
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Add fresh red chile, garlic, spring onion, ginger, lime zest, sugar, lime juice, and fish sauce to the bowl of toasted coconut. Gently toss to mix everything together. Taste-test the mixture for salt and spice, adding more fish sauce if not salty enough or more chile if you prefer it spicier. Set aside.
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Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then gently place fish in the pan. Let fish fry at least 1 minute before turning or moving. Fry 1 to 3 minutes per side, depending on thickness. Fish is done when the flesh turns firm and opaque and flakes easily.
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Place fried fillets on individual plates. Top with a layer of the coconut-chile-lime mixture, then add another layer of the reserved toasted coconut. Sprinkle over some fresh coriander or basil and garnish with a lime wedge (squeeze over before eating). Serve with rice.
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Enjoy.
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