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Thai Coconut Fish
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1/2 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

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

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

  1. STEP 1

    Combine all topping ingredients in bowl; set aside.

  2. 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.

  3. 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.

  4. STEP 4

    Divide rice evenly among serving bowls. Spoon fish mixture over rice. Top with coconut mixture.

Read the Story Behind the Recipe

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.

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