If you’ve ever had the pleasure of eating good Thai food, you know what incredible flavor combinations this cuisine can bring. Thai dishes often include fish in combination with little-used – but easily found – ingredients ranging in taste from subtle to bold and spicy. A single meal often leaves people wondering why they don’t seek it out more often.
In this Mercury Cook Your Catch video noted outdoorsman and camp cooking expert Blaine Garrett shares his delectable recipe for Thai coconut fish and shows you all the little tricks you need to easily prepare it. After trying this recipe in your kitchen you’ll almost certainly be reminded how much you like Thai cuisine, and you might find that your new favorite place to get it is right in your own home.
Thai Coconut Fish
Start to finish: 30 minutes
Servings: 4
1/2 cup coconut flakes for toasting
1 tablespoon chopped cilantro
1 teaspoon lime zest
1/4 cup finely chopped shallots
2 teaspoons finely chopped ginger root
2 tablespoons chopped lemongrass
2 tablespoons butter
2 tablespoons red curry paste
2 tablespoons fish sauce
13 ounces (one can) coconut milk
1/2 to 1 pound white fish, cut into bite-sized chunks
1 cup cooked white rice
Heat the oven to 400 F. Spread coconut on a cookie sheet or skillet and toast for about 10 minutes, stirring every couple of minutes.
While the coconut is toasting, prepare the rest of the ingredients. Chop the cilantro, shallots and ginger root. Peel off the outer layer of lemongrass and chop the softer inner stalk. Grate the lime zest.
In a bowl, mix the coconut, cilantro and lime zest to create the topping. Then set aside.
Warm a skillet over medium heat. Garrett prefers cast iron for its ability to retain heat. Now melt the butter, ensuring that it coats the entire bottom of the skillet.
Add the shallots. Sauté for 3 to 5 minutes until shallots are soft, stirring often with a wooden spoon.
Add the red curry paste. Mix it with the shallots.
Reduce to medium-low heat.
Add the fish sauce, coconut milk, lemongrass and ginger root. Stir together.
Simmer for 5 to 8 minutes. The coconut milk should start to cook down.
Add the fish chunks and gently mix them in. Cook for 5 to 7 minutes, but be careful not to overcook the fish to the point it starts to flake apart.
To serve, ladle the fish, vegetables and a generous amount of juices over a bowl of rice. Then add some of the pre-mixed toppings to taste.
That’s it. In no time at all you’ll have a gourmet Thai meal that will be a hit with everyone at your table, including those who don’t typically prefer Asian cuisine. To personalize it you can add a bit of soy sauce and/or Sriracha, but the dish will easily stand tall on its own, right out of the skillet. It pairs nicely with practically any fresh vegetable side dish.
For more great recipes by some of the world’s foremost anglers and outdoorsmen, search “Cook your Catch” in the Mercury Dockline Blog.
