Ingredients

• For the Fish
• 2–3 white fish fillets cod, halibut, snapper, or tilapia work well
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 1 tablespoon neutral oil vegetable, coconut, or avocado oil
• For the Sauce
• 1 tablespoon oil if not reusing fish pan
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated or finely chopped
• 1 small shallot or half a red onion, finely chopped
• 1 small red chili like bird’s eye or Fresno, thinly sliced optional for heat
• 1 cup full-fat coconut milk
• 1 tablespoon fish sauce
• Zest of 1 lime
• Juice of 1 lime extra, separate from the marinade)
• 1 teaspoon brown sugar or palm sugar
• Fresh cilantro and Thai basil, for garnish
• Optional: 1 kaffir lime leaf, torn for authentic flavor

Directions

• Pat fish fillets dry. Rub with salt, pepper, and lime juice. Let marinate for 10–15 minutes while you prep other ingredients.
• Heat oil in a skillet over medium heat. Add the fish fillets and sear for 2–3 minutes per side until lightly golden but not fully cooked through.
• Remove from pan and set aside (they’ll finish cooking in the sauce).
• In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and shallot until fragrant (about 1–2 minutes).
• Add the chili and torn kaffir lime leaf if using. Stir to release aroma .
• Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce, sugar, lime zest, and lime juice. Adjust to taste — it should be a balance of creamy, salty, tangy, and slightly sweet.
• Nestle the fish fillets into the coconut sauce. Cover and simmer gently for 5–7 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it
• Spoon the creamy coconut lime sauce over the fish.
• Garnish

Notes

• Tender white fish fillets gently poached in a creamy coconut lime sauce infused with garlic, ginger, and Thai herbs. Perfect with jasmine rice for a fragrant, light meal.
• Suggested Sides
• Steamed jasmine or basmati rice
• Stir-fried greens (like bok choy, spinach, or morning glory)
• Cucumber salad or pickled carrots for contrast

Photos