Coconut Thai Delight: Fish Fillets & Shrimp Infusion
This Coconut Thai Delight is a vibrant, fragrant dish that celebrates the harmony of tender fish fillets and succulent shrimp, simmered in a creamy coconut sauce. I've adapted this recipe over the years to suit my taste, often incorporating fresh ingredients from my garden and experimenting with different types of seafood. The roasted chilies add a subtle kick while the lemongrass and kaffir lime leaves infuse the dish with aromatic flavors. It's perfect served over steamed rice, making it a wholesome meal for any occasion. Tailor it to your preferences; if you want more seafood, toss in additional shrimp or substitute with your favorite fish. A delightful blend of spice and creaminess, it’s sure to impress family and friends!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
long green chilies
2 (whole)
small red chilies
2 (whole)
firm white fish fillets
400 g (cut into 5 cm pieces)
peeled prawns or shrimp
300 g (peeled)
lemongrass
2 stems (bruised)
coriander roots
2 (bruised)
kaffir lime leaves
4 (whole)
fresh ginger
2 cm (thinly sliced)
garlic cloves
2 (crushed)
spring onions
3 (white part only, finely sliced)
soft brown sugar
1 teaspoon (dry)
coconut milk
1 cup (canned)
coconut cream
1/2 cup (canned)
fish sauce
1 tablespoon (liquid)
salt
to taste (dry)
lime juice
2-3 tablespoons (freshly squeezed)
Instructions
1
Begin by heating a wok or large pan over medium-high heat. Add the whole long green and red chilies, roasting them gently until they begin to brown slightly all over, which should take about 3-4 minutes. Remove the chilies, let them cool, then slice them into thin rounds.
2
Prepare your fish by cutting the fillets into pieces roughly 5 cm in size, ensuring they’re uniform for even cooking.
3
Using the flat side of a heavy knife, bruise the lemongrass and coriander roots to release their aromatic oils.
4
In your hot wok, combine the bruised lemongrass, coriander roots, kaffir lime leaves, sliced ginger, crushed garlic, and finely sliced white parts of the spring onions along with brown sugar.
5
Pour in the coconut milk and stir to mix all the ingredients. Bring the mixture to a gentle boil, allowing the flavors to meld together for about 2-3 minutes.
6
Lower the heat and add the fish pieces and the shrimp/prawns. Simmer gently for an additional 2-3 minutes, or until the fish is cooked through and just tender.
7
Once the seafood is ready, stir in the coconut cream, allowing the dish to become creamy and rich.
8
Finish by adding the sliced chilies, fish sauce, a pinch of salt, and adjusting with lime juice to taste. Mix well and let it heat through for another minute.
9
Serve hot over a bed of steamed white rice, garnished with additional fresh coriander or lime wedges if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Thai Delight?
It is a vibrant and fragrant seafood dish featuring fish fillets and shrimp simmered in a creamy coconut sauce with Thai aromatics.
What types of seafood are used in this recipe?
The recipe uses 400g of firm white fish fillets and 300g of peeled prawns or shrimp.
How long should I roast the chilies?
Roast the whole long green and red chilies for about 3-4 minutes until they begin to brown slightly.
How do I prepare the chilies after roasting?
Let the roasted chilies cool down, then slice them into thin rounds to be added later in the cooking process.
What size should the fish pieces be?
Cut the firm white fish fillets into uniform pieces roughly 5 cm in size for even cooking.
Why should I bruise the lemongrass and coriander roots?
Bruising these ingredients with the flat side of a knife helps release their essential aromatic oils into the dish.
What aromatics are used in the coconut sauce?
The sauce is infused with lemongrass, coriander roots, kaffir lime leaves, fresh ginger, crushed garlic, and spring onions.
How long should the coconut milk mixture boil?
Bring the coconut milk and aromatics to a gentle boil for about 2-3 minutes to let the flavors meld.
Can I substitute the seafood in this recipe?
Yes, you can substitute the fish with your favorite variety or add additional shrimp according to your preference.
When should I add the coconut cream?
Add the coconut cream once the fish and shrimp are cooked through and tender to make the dish rich and creamy.
What is the recommended serving suggestion?
The dish is perfect when served hot over a bed of steamed white rice.
How do I balance the final flavors of the dish?
Adjust the flavor at the end by adding fish sauce, salt, and freshly squeezed lime juice to taste.
Is this recipe spicy?
The dish has a subtle kick from roasted chilies, but the creaminess of the coconut milk helps balance the heat.
How much coconut milk and cream do I need?
You will need 1 cup of coconut milk and 1/2 cup of coconut cream.
Can I use fish sauce?
Yes, 1 tablespoon of fish sauce is used to add authentic Thai flavor and depth to the sauce.
How long does the seafood need to simmer?
The fish and shrimp should simmer gently for about 2-3 minutes until just tender.
Which part of the spring onions should be used?
The recipe calls for the white parts of the spring onions, finely sliced.
What can I use as a garnish?
You can garnish the finished dish with fresh coriander or lime wedges if desired.
Is this recipe easy to make?
Yes, it is categorized as an easy recipe that is perfect for a healthy and impressive dinner.
Can I make this recipe with shrimp only?
Yes, you can adjust the seafood ratio and use only shrimp if you prefer.
What gives the dish its citrus aroma?
The kaffir lime leaves and lemongrass provide a distinct and vibrant citrus fragrance.
How should the garlic be prepared?
The two cloves of garlic should be crushed before being added to the wok.
Why is brown sugar included?
A teaspoon of soft brown sugar is used to balance the salty and acidic components of the Thai sauce.
What type of fish is best?
Any firm white fish fillet works well as it maintains its texture while simmering in the sauce.
How much ginger is required?
The recipe uses 2 cm of fresh ginger, which should be thinly sliced.
Is this dish considered healthy?
Yes, it is tagged as a healthy dinner option that focuses on fresh seafood and natural aromatics.
Should I use fresh or bottled lime juice?
Freshly squeezed lime juice is recommended for the most vibrant and authentic taste.
Can I add extra vegetables?
The recipe description suggests that you can tailor the dish by incorporating fresh ingredients from your garden.
What is the texture of the finished sauce?
The sauce is creamy and rich thanks to the combination of both coconut milk and coconut cream.
Can I prepare this in a wok?
Yes, heating a wok or a large pan over medium-high heat is the recommended method for this recipe.