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
- Combine all topping ingredients in a bowl; set aside.
- 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.
- 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.
- Divide rice evenly among serving bowls. Spoon fish mixture over rice. Top with coconut mixture.