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
1. Marinate the Fish
Pat fish fillets dry. Rub with salt, pepper, and lime juice. Let marinate for 10–15 minutes while you prep other ingredients .
2. Sear the Fish (Optional for Extra Flavor)
Heat 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 pan and set aside (they’ll finish cooking in the sauce).
3. Sauté the Aromatics
In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and shallot until fragrant (about 1–2 minutes).
Add the chili and torn kaffir lime leaf if using. Stir to release aroma .
4. Make the Sauce
Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce, sugar, lime zest, and lime juice. Adjust to taste — it should be a balance of creamy, salty, tangy, and slightly sweet .
5. Poach the Fish
Nestle the fish fillets into the coconut sauce. Cover and simmer gently for 5–7 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it .
To Serve
Spoon the creamy coconut lime sauce over the fish.
Garnish with chopped cilantro, Thai basil, and thin chili slices for color .
Serve 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 until crispy and serve with the sauce poured over.
Vegetarian option: Replace fish with tofu or mushrooms and use soy sauce instead of fish sauce.
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.
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
1. Marinate the Fish
Pat fish fillets dry. Rub with salt, pepper, and lime juice. Let marinate for 10–15 minutes while you prep other ingredients .
2. Sear the Fish (Optional for Extra Flavor)
Heat 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 pan and set aside (they’ll finish cooking in the sauce).
3. Sauté the Aromatics
In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and shallot until fragrant (about 1–2 minutes).
Add the chili and torn kaffir lime leaf if using. Stir to release aroma .
4. Make the Sauce
Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce, sugar, lime zest, and lime juice. Adjust to taste — it should be a balance of creamy, salty, tangy, and slightly sweet .
5. Poach the Fish
Nestle the fish fillets into the coconut sauce. Cover and simmer gently for 5–7 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it .
To Serve
Spoon the creamy coconut lime sauce over the fish.
Garnish with chopped cilantro, Thai basil, and thin chili slices for color .
Serve 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 until crispy and serve with the sauce poured over.
Vegetarian option: Replace fish with tofu or mushrooms and use soy sauce instead of fish sauce.
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.
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