Thai Basil Fish with Coconut Sauce & Sticky Rice
Ingredients
4 fish fillets (such as tilapia or snapper)
2 tablespoons vegetable oil
4 cloves garlic (minced)
1 can (14 oz) coconut milk
2 tablespoons soy sauce
1 tablespoon sugar
Juice of 1 lime
1 cup fresh Thai basil leaves
Sticky rice (for serving)
Instructions
1. Prepare Sticky Rice
Soak Rice: Soak sticky rice in water for at least 4 hours or overnight. Drain before cooking.
Cook Rice: Steam the soaked sticky rice in a bamboo steamer or rice cooker until tender, about 20-30 minutes.
2. Sauté Garlic
Heat Oil: In a large skillet, heat vegetable oil over medium heat.
Cook Garlic: Add minced garlic and sauté until fragrant, about 30 seconds.
3. Cook the Fish
Pan-Sear Fish: Add fish fillets to the skillet and cook for about 3-4 minutes on each side, or until cooked through and golden brown. Remove fish and set aside.
4. Make the Coconut Sauce
Add Coconut Milk: In the same skillet, pour in coconut milk, soy sauce, sugar, and lime juice. Bring to a gentle simmer.
Add Thai Basil: Stir in fresh Thai basil and cook for another minute until wilted.
5. Serve
Plate the Dish: Serve fish topped with coconut sauce and fresh Thai basil, alongside sticky rice.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Add vegetables like bell peppers or snap peas for extra nutrition.
Enjoy your delicious Thai Basil Fish with Coconut Sauce & Sticky Rice! 🐠🌿