Thai Coconut Lime Fish
Tender white fish fillets gently poached in a creamy coconut lime sauce infused with garlic, ginger, and Thai herbs. Perfect with jasmine rice for a fragrant, light meal.
Ingredients (Serves 2–3)
For the Fish:
2–3 white fish fillets (cod, halibut, snapper, or tilapia work well)
Salt and freshly ground black pepper, to taste
Juice of 1 lime
1 tablespoon neutral oil (vegetable, coconut, or avocado oil)
For the Sauce:
1 tablespoon oil (if not reusing fish pan)
2 cloves garlic, minced
1-inch piece of ginger, grated or finely chopped
1 small shallot or half a red onion, finely chopped
1 small red chili (like bird’s eye or Fresno), thinly sliced (optional for heat)
1 cup full-fat coconut milk
1 tablespoon fish sauce (or soy sauce for a vegetarian twist)
Zest of 1 lime
Juice of 1 lime (extra, separate from the marinade)
1 teaspoon brown sugar or palm sugar
Fresh cilantro and Thai basil, for garnish
Optional: 1 kaffir lime leaf, torn (for authentic flavor)
Suggested Sides:
Steamed jasmine or basmati rice
Stir-fried greens (like bok choy, spinach, or morning glory)
Cucumber salad or pickled carrots for contrast
Preparation Steps
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