-
Prep time
10 minutes
-
Cook time
20 minutes
-
Serves
4
Author Notes
Easy, flavorful and impressive thai-inspired dish —kitchenonthe9th
Continue After Advertisement
Ingredients
-
2
garlic cloves
-
2
red chillis
-
1
thumb-sized piece of ginger
-
1/2 bunch
coriander, with stalks
-
2 tablespoons
vegetable oil
-
1
red pepper, sliced
-
2 tablespoons
fish sauce
-
750 milliliters
coconut milk
-
800 grams
fish fillets, cut in serving-size portions – a thick firm fish would work best
-
2-3
spring onions
Directions
-
In a pestle and mortar, bash together the garlic cloves, chillis, ginger and coriander stalks until they form a thick paste.
-
In a big pot, heat the vegetable oil and start sauteing the onions until translucent. Add the sliced red peppers. After around 1 minute, add the garlic, chilli, ginger and coriander paste and saute for 2 minutes until fragrant. Add the coconut milk, salt, pepper and the fish sauce and stir until the coconut milk is heated through.
-
Add the fish fillets to the sauce, by distributing them in the pot so that they are all covered in the sauce. Bring them to a boil and simmer with the lid on until the fish is cooked through, around 10-15 minutes. You can check a thick piece of fish to make sure.
-
Finish the dish with sliced spring onions and coriander leaves. Make sure to taste the sauce and adjust the seasoning.
-
Serve with a side of rice, which you can top with toasted coconut flakes for extra flavor and crunchiness.
See what other Food52ers are saying.