Thai Coconut Lime Fish Recipe!

Thai Coconut Lime Fish Recipe

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

1. Marinate the Fish:

• Pat the fish fillets dry with a paper towel. Rub with salt, pepper, and lime juice.

• Let the fish marinate for 10–15 minutes while you prepare the other ingredients 🍋⏳.

2. Sear the Fish (Optional for Extra Flavor):

• Heat the oil in a skillet over medium heat.

• Add the fish fillets and sear for 2–3 minutes per side until lightly golden, but not fully cooked through.

• Remove from the pan and set aside. The fish will finish cooking in the sauce 🐟🔥.

3. Sauté the Aromatics:

• In the same pan, add a bit more oil if needed.

• Sauté the minced garlic, ginger, and chopped shallot until fragrant (about 1–2 minutes).

• Add the sliced red chili (if using) and torn kaffir lime leaf (optional). Stir to release the aroma 🌿.

4. Make the Sauce:

• Pour in the coconut milk and bring to a gentle simmer.

• Stir in the fish sauce, brown sugar, lime zest, and extra lime juice.

• Taste the sauce and adjust seasoning as needed. It should have a balance of creamy, salty, tangy, and slightly sweet 🥥🍋.

5. Poach the Fish:

• Nestle the fish fillets into the simmering coconut sauce.

• Cover and simmer gently for 5–7 minutes, or until the fish flakes easily with a fork. Be careful not to overcook the fish 💨🐟.

To Serve:

• Spoon the creamy coconut lime sauce over the fish fillets.

• Garnish with fresh chopped cilantro, Thai basil, and thin chili slices for color 🌿🌶️.

• Serve the fish hot over steamed jasmine rice with a lime wedge on the side 🍚🍋.

Tips & Variations

• For more veggies: Add baby spinach, snap peas, or bell peppers to the sauce during the last 3–4 minutes of cooking.

• Make it spicier: Add Thai red curry paste (1 tsp) when sautéing aromatics for more heat and complexity 🌶️🔥.

• Crispy version: Instead of poaching, fry the fish fillets until crispy and serve with the coconut lime sauce poured over the top.

• Vegetarian option: Replace the fish with tofu or mushrooms, and use soy sauce instead of fish sauce for a vegetarian version.

Storage

• Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove or microwave without boiling to preserve the coconut milk texture.

Q&A Section

Q1: Can I use frozen fish fillets for this recipe?

• Yes, frozen fish fillets can be used. Just be sure to thaw them fully before cooking. Pat them dry to remove excess moisture, and follow the same preparation steps as you would for fresh fish.

Q2: Can I make this dish spicier?

• Definitely! You can add more fresh chili slices, use a spicier variety of chili, or stir in some Thai red curry paste when cooking the aromatics for added heat and depth of flavor.

Q3: Can I use a different type of fish?

• Yes, this recipe works well with many white fish fillets. You can use cod, halibut, snapper, tilapia, or even flounder. Just adjust the cooking time slightly if your fillets are thinner or thicker.

Q4: How can I make this dish more “authentic”?

• To add more authentic Thai flavor, use kaffir lime leaves, which infuse the sauce with a citrusy aroma. If you can find them, adding them to the sauce will make a big difference! Also, consider using palm sugar instead of brown sugar for a more traditional sweetness.

Q5: Can I prepare this dish ahead of time?

• While it’s best served fresh, you can prep the fish and the sauce separately in advance. Store them in the fridge, and then simply combine and finish cooking when you’re ready to serve. Just be careful not to overcook the fish when reheating.

Q6: How do I know when the fish is done cooking?

• Fish is done when it easily flakes with a fork. You can check it by gently pressing on the thickest part of the fillet—if it flakes, it’s ready! Be careful not to cook it too long, as fish can dry out quickly.