Thai Coconut Fish
Thai flavors of coconut and curry come together in this fish recipe.
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1/2 cup sweetened flaked coconut, toasted
1 tablespoon chopped fresh cilantro leaves
1 teaspoon freshly grated lime zest
2 tablespoons Land O Lakes® Butter
1/4 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
3 cups hot cooked rice
How to make
Combine all topping ingredients in bowl; set aside.
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.
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.
Divide rice evenly among serving bowls. Spoon fish mixture over rice. Top with coconut mixture.
- 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.
- Find fresh lemon grass in the produce section of the grocery store, either individually packaged with other herbs or in bulk amounts.
And don't forget to tag us @landolakesktchn.
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