Thai Coconut Fish
Thai Coconut Fish
Thai flavors of coconut and curry come together in this fish recipe.
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10 min
Prep Time
30 min
Total Time
4
servings Ingredients
Topping
12 cup sweetened flaked coconut, toasted
1 tablespoon chopped fresh cilantro leaves
1 teaspoon freshly grated lime zest
Thai Fish
2 tablespoons Land O Lakes® Butter
14 cup finely chopped shallots
2 tablespoons red curry paste
2 tablespoons fish sauce
1 (13-ounce) can coconut milk
2 tablespoons finely chopped fresh lemongrass
2 teaspoons finely chopped gingerroot
1 pound fresh or frozen cod fillets, thawed if frozen, cut into 1-inch chunks
3 cups hot cooked rice
*Substitute other firm-fleshed white fish fillets or pieces, such as, red snapper or Chilean sea bass.
How to make
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STEP 1
Combine all topping ingredients in bowl; set aside.
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STEP 2
Melt butter in 12-inch skillet until sizzling. Add shallots; cook over medium heat 3-5 minutes or until tender. Add curry paste; continue cooking, stirring, 1 minute or until heated through. Stir in fish sauce, coconut milk, lemongrass and gingerroot. Bring to a boil.
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STEP 3
Reduce heat to medium-low; cook 4-6 minutes or until slightly thickened. Add cod; continue cooking 5-7 minutes or until fish is opaque and flakes easily.
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STEP 4
Divide rice evenly among serving bowls. Spoon fish mixture over rice. Top with coconut mixture.
Tip #1
- Toasting coconut enhances the flavor. Spread coconut in single layer on baking sheet with shallow sides. Bake at 325°F, tossing occasionally, about 10 minutes or until very lightly browned.
Tip #2
- Find fresh lemon grass in the produce section of the grocery store, either individually packaged with other herbs or in bulk amounts.
590 Calories
34 Fat (g)
65 Cholesterol (mg)
1090 Sodium (mg)
46 Carbohydrates (g)
3 Dietary Fiber
27 Protein (g)
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