Thai Coconut Fish Recipe

Recipe By The Spruce Eats

If you are a fish fan, you will love this thai coconut fish. It features tropical, spicy, and tangy flavors of coconut, chile, and lime. This dish requires a little extra time for prep, but the actual cooking is very fast and easy. Any type of white-fleshed fish fillet or steak may be used, including basa, tilapia, snapper, cod, and sole; the best sea-friendly choices are basa and tilapia. The main feature of this dish is the topping, which is authentic thai at its best. Pair this with thai jasmine rice and a glass of chilled white wine for a gourmet meal you will love to serve.

4.5
27 Rating -
Rate
31minstotal
25minsPrep
6minsCook
31m.total
25m.Prep
6m.Cook
Thai Coconut Fish
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ingredients serve

Ingredients for Thai Coconut Fish Recipe

  • 1-1.50 White fleshed fillets of fish
  • 1-1.50 tablespoon Vegetable oil
  • 3 tablespoon Coconut milk
  • 3/4 tablespoon Fish sauce
  • 1/4 teaspoon Chile
  • 0.13 teaspoon Coriander
  • 1/4 cup Coconut
  • 1/2 Fresh red chile
  • 1/2 Garlic Clove
  • 1/2 Spring green onion
  • 1/2 teaspoon Galangal
  • 1/2 teaspoon Lime zest
  • 0.13 teaspoon Sugar
  • 1/2 tablespoon Lime juice
Nutrition
value
502
calories per serving
50 g Fat5 g Protein12 g Carbs10 g FiberOther

Current Totals

  • Fat
    50g
  • Protein
    5g
  • Carbs
    12g
  • Fiber
    10g

MacroNutrients

  • Carbs
    12g
  • Protein
    5g
  • Fiber
    10g

Fats

  • Fat
    50g

Vitamins & Minerals

  • Calcium
    63mg
  • Iron
    2mg
  • Vitamin A
    60mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    70mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    19mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    44mg
  • Manganese
    < 1mg
  • Phosphorus
    85mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats