|Nutritional Guidelines (per serving)|
|Servings: 2 to 3 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 4g||13%|
|*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 and exotic flavors of coconut, chili, 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.
- 2 to 3 white-fleshed fillets of fish (halibut, snapper, cod, tilapia)
- 2 to 3 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 chili (dried, crushed)
- 1/4 teaspoon coriander (ground)
- For the Topping:
- 1/2 cup coconut (dry shredded, unsweetened)
- 1 fresh red chili (minced, or 1/2 teaspoon dried crushed chili 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
Place fish in a flat dish. Stir marinade ingredients together (coconut milk, fish sauce, 1/2 teaspoon dried chili, coriander) and pour over fish. Turn fillets in the marinade several times, then leave in the refrigerator to marinate while you prepare other ingredients.
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.
Add fresh red chili, 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 chili if you prefer it spicier. Set aside.
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.
Place fried fillets on individual plates. Top with a layer of the coconut-chili-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.