Thai Lemongrass Coconut Fish


This lemongrass coconut milk sauce is bursting with flavour. Its a great sauce to have in your stash. Follow the same recipe with tofu cubes for a vegetarian version. I have made it at my workshops and its just as delicious. You can also use chicken strips instead of fish.

This sauce can be had by itself without cooking. I like to use it as a dipping sauce for spring rolls or an Asian salad dressing.

What you need-

  • 2-3 fish fillet

  • 1 red chilli, finely chopped (optional)

  • 2 spring onions

  • 1 lemongrass stalk

  • 3 tbsp chopped coriander

  • 2-3 kaffir lime leaves, torn

  • 2 cloves garlic, grated

  • ½ tsp turmeric powder

  • 2 tbsp sweet chilli sauce

  • Juice of 1 lime

  • ½ cup coconut milk

  • Salt and cracked black pepper

Putting it all together-

1. Finley chop the chillies, lemongrass, coriander and spring onions in a bowl

2. Add the garlic, turmeric, sweet chilli sauce, lime juice and coconut milk. Salt and pepper

3. Place fish in a baking dish and pour sauce over. Cover with foil and marinate for an hour if possible.

4. Preheat the oven to 180C

5. Bake the fish for 15-20 mins.

6. You can do the same in a pan.

7. Serve with brown rice, noodles or steamed veggies.

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