Thai Coconut Lime Fish

🐟🥥 Thai Coconut Lime Fish 🍋🌿

Flaky white fish fillets gently poached in a creamy, zesty coconut lime sauce with fresh herbs, garlic, and ginger. This light yet flavorful dish pairs beautifully with jasmine rice for a comforting Thai-inspired meal.

📝 Ingredients (Serves 2–3)

🐟 For the Fish:

2 to 3 white fish fillets (cod, halibut, snapper, or tilapia are great choices)

Salt and freshly ground black pepper, to taste

Juice of 1 lime

1 tbsp neutral oil (like vegetable, coconut, or avocado oil)

🥥 For the Sauce:

1 tbsp oil (if not using the same pan from the fish)

2 garlic cloves, minced

1-inch piece of fresh ginger, grated or finely chopped

1 small shallot or ½ red onion, finely chopped

1 small red chili (optional), thinly sliced

1 cup full-fat coconut milk

1 tbsp fish sauce (or soy sauce for a vegetarian version)

Zest of 1 lime

Juice of 1 lime (separate from the marinade)

1 tsp brown sugar or palm sugar

Fresh cilantro and Thai basil for garnish

Optional: 1 kaffir lime leaf, torn, for extra flavor

🍚 Suggested Sides:

Steamed jasmine or basmati rice

Stir-fried greens (like bok choy, spinach, or morning glory)

Cucumber salad or quick-pickled carrots for a fresh contrast

🔪 How to Make It:

✅️1. Marinate the Fish

Pat the fillets dry, then season with salt, pepper, and lime juice. Let them sit for 10–15 minutes while you prep everything else.

✅️2. Sear the Fish (Optional)

Heat oil in a skillet over medium heat. Lightly sear the fish for about 2–3 minutes per side, just until golden. Don’t worry about fully cooking it — it’ll finish in the sauce. Set aside.

✅️3. Sauté the Aromatics

In the same pan, add more oil if needed. Sauté the garlic, ginger, and shallot for a minute or two until fragrant. Toss in the chili and kaffir lime leaf if using.

✅️4. Make the Sauce

Pour in the coconut milk and bring it to a gentle simmer. Stir in fish sauce, sugar, lime zest, and lime juice. Taste and adjust the seasoning — you want a balance of creamy, salty, tangy, and a hint of sweetness.

✅️5. Poach the Fish

Add the fish back into the pan, nestling it into the sauce. Cover and let it simmer gently for 5–7 minutes, or until the fish is cooked through and flakes easily.

🍽️ To Serve:

◾️Spoon the sauce over the fish and top with chopped cilantro, Thai basil, and sliced chili (if using). Serve with steamed rice and lime wedges on the side.

💡 Tips & Variations:

▶️Add veggies: Stir in baby spinach, snap peas, or thinly sliced bell peppers during the last few minutes of cooking.

▶️Spice it up: Add 1 tsp Thai red curry paste to the aromatics for more heat and flavor.

▶️Crispy option: Fry the fish until crisp and pour the coconut sauce over when serving.

▶️Make it vegetarian: Use tofu or mushrooms instead of fish, and swap the fish sauce for soy sauce.

🧊 Storage:

◾️Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently — don’t let it boil, or the coconut milk might split.