Thai Coconut Fish

Thai Coconut Fish
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Thai flavors of coconut and curry come together in this fish recipe.
10 min
Prep Time
30 min
Total Time
4 servings

Ingredients

Topping

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 lemon grass
2 teaspoons
finely chopped fresh ginger root
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.

Directions

  1. Combine all topping ingredients in bowl; set aside.
  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 until heated through. Stir in fish sauce, coconut milk, lemon grass, and ginger root. Bring to a boil.
  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. Divide rice among serving bowls. Spoon fish mixture over rice. Top with coconut mixture.

Recipe Tips

- 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.

Nutrition Facts (1 serving)

Calories
590
Cholesterol
65mg
Carbohydrates
46g
Protein
27g
Fat
34g
Sodium
1090mg
Dietary Fiber
3g

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