Thai Coconut Fish
A tropical pan-fried whitefish dish features a deliciously crunchy coconut and lime topping.
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Instructions
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Marinate fish fillets in coconut milk, fish sauce, 1/2 teaspoon dried chile, and coriander in a flat dish.
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Toast shredded coconut in a dry pan until golden-brown; set aside 3/4 for the topping and reserve the rest for garnish.
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Combine the 3/4 toasted coconut with fresh red chile, garlic, spring onion, ginger, lime zest, sugar, lime juice, and fish sauce, adjusting seasoning as needed.
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Heat oil in a wok or large frying pan over medium-high heat, then fry fish fillets for 1 to 3 minutes per side until opaque and firm.
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Plate fried fillets, top with the coconut-chile-lime mixture and reserved toasted coconut, garnish with coriander or basil and a lime wedge, and serve with rice.