🧾 Thai Coconut Lime Fish
🍽️ Servings: 2–4
⏱️ Prep Time: 15 minutes
⏱️ Cook Time: 20 minutes
🧂 Ingredients
🐟 For the Fish:
1 lb (450g) white fish fillets (cod, halibut, or snapper work well)
Salt & black pepper, to taste 🧂
1 tbsp lime juice 🍋
1 tbsp oil (vegetable or coconut oil) 🫒
🥥 For the Coconut Lime Sauce:
1 tbsp oil (if needed)
2 garlic cloves, minced 🧄
1 tbsp fresh ginger, grated 🌱
1 small shallot or ½ onion, finely chopped 🧅
1 red chili, sliced (or ½ tsp chili flakes) 🌶️
1 cup full-fat coconut milk 🥥
Zest of 1 lime + juice of 1 lime 🍋
1 tbsp fish sauce (or soy sauce) 🧂
1 tsp brown sugar (optional for balance)
Fresh cilantro or Thai basil, chopped 🌿
🍳 Instructions
1. Prepare the Fish 🐟
Pat fish dry and season with salt, pepper, and lime juice.
Heat oil in a nonstick or cast-iron skillet over medium heat.
Sear the fish for 2–3 minutes per side until golden. It doesn’t have to be fully cooked yet — set aside.
2. Make the Sauce 🥥🌶️
In the same pan, add a bit more oil if needed.
Sauté shallot, garlic, ginger, and chili for 2–3 minutes until soft and fragrant.
Stir in coconut milk, lime zest, lime juice, fish sauce, and brown sugar.
Bring to a gentle simmer for 5–6 minutes to thicken slightly.
3. Simmer the Fish in Sauce 🥣
Return the fish to the pan. Spoon sauce over the top.
Cover and simmer gently for 5–7 minutes, until the fish flakes easily with a fork.
Adjust salt, lime, or chili to taste.
4. Garnish and Serve 🍽️
Top with chopped cilantro or Thai basil.
Serve hot over jasmine rice or rice noodles with extra lime wedges.
💡 Tips & Variations
🐠 Swap fish with shrimp or tofu for a different protein.
🥬 Add baby spinach or bok choy during the last few minutes for greens.
🥣 Add a splash of chicken broth if the sauce gets too thick.
🍷 Pairing Suggestions
Great with a crisp Riesling, Gewürztraminer, or iced Thai tea 🧋
Also perfect with coconut rice or steamed jasmine rice 🍚