Ingredients:
- 2-3 white-fleshed fillets of fish (halibut, snapper, cod, talapia, etc...)
- 2-3 Tbsp. vegetable oil
- fresh coriander or basil + lime wedges for garnish
- MARINADE:
- 1/4 cup + 2 Tbsp. coconut milk
- 1+1/2 Tbsp. fish sauce
- 1/2 tsp. dried crushed chili (from the spice aisle)
- 1/4 tsp. ground coriander
- TOPPING:
- 1/2 cup dry shredded coconut, unsweetened
- 1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili (add more or less to taste)
- 1 clove garlic, minced
- 1 spring (green) onion, chopped fine
- 1 tsp. grated galangal OR ginger
- 1 tsp. grated lime zest
- 1/4 tsp. sugar
- 1 Tbsp. lime juice
- 1 Tbsp. fish sauce
Preparation:
- Place
fish in a flat dish. Stir marinade ingredients together and pour over
fish. Turn fillets in the marinade several times, then leave in the
refrigerator to marinate while you prepare other ingredients.
- Place shredded coconut in a dry frying pan over medium-high heat.
Stir occasionally until coconut turns light golden-brown. Tip 3/4 of
coconut into a small mixing bowl. Place remaining in another bowl for
serving later.
- Add all other 'Topping' ingredients to the bowl of toasted coconut.
Gently toss to mix everything together. Taste-test the mixture for
salt and spice, adding more fish sauce if not salty enough, or more
chili if you prefer it spicier. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add oil and
swirl around, then gently place fish in pan. Let fish fry at least 1
minute before turning or moving. Fry 1-3 minutes per side, depending on
thickness. Fish is done when flesh turns firm and opaque, and flakes
easily.
- Place fried fillets on individual plates. Top with a layer of the
coconut-chili-lime mixture, then add another layer of the reserved
toasted coconut. Sprinkle over some fresh coriander or basil and
garnish with a lime wedge (squeeze over before eating). Serve with rice
and ENJOY!
Original: http://thaifood.about.com/od/thaiseafoodrecipes/r/Thai-Coconut-Fish.htm
