Valentine’s day is tomorrow. Are you going out or staying home? Not so easy to get a reservation with a restaurant capacity issue. Suppose you decide to stay home and impress your loved one with this easy, delicious dish. I recommend it. It’s the Thai Coconut Fish recipe. The topping on the fish is key! I made it with a side of stir-fried bok choy. Hmmm…… yummy!



1/2 cup sweetened flaked coconut, toasted 

1 tablespoon chopped fresh cilantro leaves 

1 teaspoon freshly grated lime zest 


2 tablespoons 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 lemongrass (I use my lemongrass essential oil because it is hard to find it!)

2 teaspoons finely chopped gingerroot 

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. 

How to make

  1. Combine all topping ingredients in a bowl; set aside. 
  2. Melt butter in a 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 or until heated through. Stir in fish sauce, coconut milk, lemongrass, 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 evenly among serving bowls. Spoon fish mixture over rice. Top with coconut mixture.