Ingredients for Thai Coconut Fish
- Chicken Stock
- 1 can (13.5 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Kaffir Lime Leaves
- Lemongrass
- Red Chile
- White Fish Fillets
- 2 tablespoons fresh lime juice
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How to Make Thai Coconut Fish
- In a large saucepan, combine 2 cups fish stock, 1 can (13.5 oz) coconut milk, 2 tablespoons fish sauce, 1 tablespoon sugar, 3-4 kaffir lime leaves, 1 stalk lemongrass (bruised), and 1-2 red chilies (sliced), depending on desired heat level. Bring to a medium heat.
- Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
- Gently add 1 pound firm white fish fillets (such as cod, snapper, or sea bass) to the simmering broth. Poach for 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. Do not overcook.
- Carefully remove the fish from the broth using a slotted spoon. Cover and set aside to keep warm.
- Increase the heat to high and reduce the sauce, stirring occasionally, until it slightly thickens (about 5-7 minutes).
- Strain the sauce through a fine-mesh sieve to remove solids. Stir in 2 tablespoons fresh lime juice.
- Serve the fish over a bed of steamed rice. Spoon the delicious coconut sauce generously over the fish.
- Garnish with fresh cilantro or lime wedges (optional). Enjoy your taste of Thailand!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
324g
Fat
116g
Carbs
28g
