Quick and Easy Thai Fish
The ultimate comfort food that brings the taste of Thailand to your kitchen! This Quick and Easy Thai Fish is a vibrant, flavorful dish that’s perfect for a quick weeknight dinner. With tender fish cooked in a creamy coconut sauce and topped with fresh herbs, it’s a dish everyone will love. Make it tonight!
Equipment
- Skillet
- Frying Pan
- Peeler
- Saucepan
- Grater
- Chef's Knife
- Wooden Spoon
Ingredients
- 4 fillets Firm white fish 200g each
- 1 can Crushed pineapple small can
- Salt pinch
- 2 cloves Garlic
- 2 cm Ginger piece
- 1 tablespoon Oil
- 5 tablespoons Thai Red Curry Paste homemade or store bought
- 1 can Coconut cream (400ml/13oz)
- 250 ml Fish stock or vegetable 1 cup
- 1 teaspoon Fish sauce
- 1 Red chilli
- 1 handful Fresh coriander
- 1 handful Thai basil
- 1 handful Fresh mint
- 1 tablespoon Crispy fried shallots
- 1 lime Lime
- Jasmine rice (to serve)
Instructions
- Start by placing the fish in a shallow non-metal dish. I love using a glass baking dish for this step. Pour over the crushed pineapple and gently turn the fish to coat it. This helps tenderize the fish while infusing it with flavor. Be sure to sprinkle each fillet with a pinch of salt and set it aside to marinate briefly while you prepare the sauce.
- Next, peel and finely mince the garlic and ginger. I often use a microplane grater for this, which ensures they become a fragrant paste. Set these aside as we get the pan ready.
- In a large sauté pan that has a lid, heat the oil over low heat. This is where the magic begins! Once the oil is hot, add the minced garlic and ginger. Cook gently, stirring frequently, until they become aromatic. Be cautious not to let them brown too much; we want that lovely, fragrant aroma.
- Now, it’s time to stir in the Thai red curry paste. Allow it to cook for about three minutes. You'll notice the oil starts to separate from the paste, indicating that the flavors are being released. This step is crucial for developing a rich flavor base for your sauce.
- Pour in the coconut cream and the fish stock, bringing it to a gentle simmer. The combination at this stage should smell incredible! Stir well to combine everything.
- Carefully remove the fish from the pineapple and gently place the fillets into the sauce in a single layer. Make sure not to overcrowd the pan; you want the fish to cook evenly.
- Cover the pan with the lid, reduce the heat, and let it cook for about six to eight minutes. You’ll want to watch closely to ensure the fish is just cooked through. It should be opaque and flake easily with a fork.
- While the fish is cooking, take a moment to roughly chop the fresh herbs (coriander, Thai basil, and mint) and slice the red chilli. This will add beautiful color and freshness to the dish.
- Once the fish is done, it’s time to serve! Plate the fish and generously top it with the chopped herbs and a sprinkle of chilli and crispy fried shallots. Don’t forget to add lime wedges on the side so everyone can add a squeeze to their liking.
- Finally, serve the Quick and Easy Thai Fish with fluffy Jasmine rice on the side. This dish is best enjoyed fresh, so gather around the table and dig in!
Notes
Tip: Don’t leave the fish in the pineapple for more than 5 minutes, as it will start to break down and become mushy!