Thai Coconut Fish Recipe

By Darlene Schmidt

Updated 06/04/18

Coconut Fish So Delish!
Coconut Fish So Delish!. D. Schmidt for TheSpruce.com
Ratings (28)
  • Total: 31 mins
  • Prep: 25 mins
  • Cook: 6 mins
  • Yield: 2 to 3 servings
Nutritional Guidelines (per serving)
391 Calories
24g Fat
23g Carbs
24g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're a fish fan, you'll 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 with Thai jasmine rice and a glass of chilled white wine for a gourmet meal you'll love to serve.

Ingredients

  • 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
  • 6 tablespoons coconut milk
  • 1 1/2 tablespoons fish sauce
  • 1/2 teaspoon chili (dried crushed)
  • 1/4 teaspoon coriander (ground)
  • 1/2 cup coconut (dry shredded, unsweetened)
  • 1 fresh chili (red fresh, 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

Steps to Make It

  1. Place fish in a flat dish. Stir marinade ingredients together and pour over fish. Turn fillets in the marinade several times, then leave in the refrigerator to marinate while you prepare other ingredients.

  2. 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.

  3. 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.

  4. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then gently place fish in pan. Let fish fry at least 1 minute before turning or moving. Fry 1-3 minutes per side, depending on thickness. Fish is done when flesh turns firm and opaque, and flakes easily.

  5. 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.