Quick and Easy Thai Fish
When the craving for something vibrant and flavorful strikes, nothing hits the spot quite like a bowl of Quick and Easy Thai Fish. This dish not only brings the bold and aromatic flavors of Thailand to your table but also comes together in less than 30 minutes. With tender fish fillets simmered in a luscious coconut curry sauce, it’s a delightful way to enjoy seafood while impressing your family or guests. Let’s dive into this recipe that’s sure to become a weeknight favorite!
Why It’s Crowd-Pleasing
Quick and Easy Thai Fish is a dish that manages to satisfy a variety of palates. The creamy coconut milk balances the heat of the red curry paste, creating a harmonious flavor profile that is both rich and refreshing. The addition of fresh herbs like coriander, Thai basil, and mint adds an aromatic lift, giving this dish a bright finish. Plus, it’s a complete meal when served with fragrant jasmine rice, making it a wholesome and filling option for any occasion.
Gather These Ingredients
To make this delicious Quick and Easy Thai Fish, you will need the following ingredients:
- 4 x 200g firm white fish fillets (such as cod or haddock)
- 1 small can crushed pineapple (220g/8oz)
- A pinch of salt
- 2 garlic cloves, minced
- 2 cm piece of ginger, finely grated
- 1 tablespoon oil (vegetable or coconut)
- 5 tablespoons Thai Red Curry Paste (homemade or store-bought)
- 1 can coconut cream (400ml/13oz)
- 250ml/1 cup fish stock or vegetable stock
- 1 teaspoon fish sauce
- 1 red chili, sliced (adjust according to heat preference)
- A handful of fresh coriander, chopped
- A handful of Thai basil, chopped
- A handful of fresh mint, chopped
- 1 tablespoon crispy fried shallots (for garnish)
- 1 lime, cut into wedges (for serving)
- Jasmine rice (to serve)
Tools & Equipment Needed
Before we get cooking, make sure you have the following tools on hand:
- A large skillet or wok – for cooking the fish and sauce.
- A sharp knife – for chopping vegetables and herbs.
- A cutting board – to prepare your ingredients.
- A measuring cup and spoons – for accurate ingredient measurements.
- A serving bowl – to plate your dish beautifully.
Quick and Easy Thai Fish: Step-by-Step Guide
Step 1: Prepare the Ingredients
Start by gathering and prepping all your ingredients. Mince the garlic, grate the ginger, and chop the herbs. This will make the cooking process seamless and enjoyable.
Step 2: Sauté Aromatics
In your large skillet or wok, heat the oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.
Step 3: Add the Curry Paste
Stir in the Thai Red Curry Paste, mixing it with the garlic and ginger. Cook for another minute to release the flavors.
Step 4: Incorporate Coconut Cream and Stock
Pour in the coconut cream and fish stock, stirring well to combine. Bring the mixture to a gentle simmer.
Step 5: Add the Pineapple and Fish
Stir in the crushed pineapple and season with a pinch of salt. Carefully nestle the fish fillets into the sauce, ensuring they are submerged. Allow them to simmer for about 10 minutes or until the fish is cooked through and flakes easily with a fork.
Step 6: Final Touches
Add the fish sauce and sliced red chili to the pan, stirring gently. Remove from heat and fold in the chopped coriander, Thai basil, and mint.
Step 7: Serve
Serve your Quick and Easy Thai Fish over a bed of jasmine rice. Top with crispy fried shallots and extra herbs if desired, and squeeze fresh lime juice over the dish for added brightness.
Year-Round Variations
This recipe is versatile and can easily be adapted to fit the seasons or what you have on hand. Consider these variations:
- Swap the firm white fish for salmon or shrimp for a different flavor profile.
- Incorporate seasonal vegetables like bell peppers, snap peas, or spinach for added nutrition.
- Use different herbs based on availability, such as parsley or dill.
- If you prefer a lighter option, substitute the coconut cream with light coconut milk.
Method to the Madness
The magic of Quick and Easy Thai Fish lies in its simplicity and speed. This dish comes together in just one pan, minimizing cleanup while maximizing flavor. The combination of the rich, creamy sauce with the tender fish creates a delightful experience, making it a perfect weeknight meal. Plus, the use of fresh herbs adds a layer of complexity that’s truly satisfying.
Keep-It-Fresh Plan
To ensure your Quick and Easy Thai Fish remains fresh and delicious, consider the following tips:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove over low heat to avoid overcooking the fish.
- For meal prep, cook the curry sauce and fish separately and combine when ready to serve.
- Fresh herbs can be stored in a glass of water in the fridge or wrapped in a damp paper towel to keep them vibrant longer.
Handy Q&A
Can I use frozen fish fillets for this recipe?
Yes, frozen fish fillets work well! Just ensure they are fully thawed before cooking to ensure even cooking time.
What if I can’t find Thai Red Curry Paste?
If you can’t find Thai Red Curry Paste, you can make your own using red chili, garlic, ginger, lemongrass, and other spices or use a different curry paste, like yellow or green, for a different flavor.
Can I make this dish vegetarian?
Absolutely! Substitute the fish with tofu or chickpeas and use vegetable stock instead of fish stock for a delicious vegetarian version.
What sides pair well with Quick and Easy Thai Fish?
This dish is perfect with jasmine rice, but you can also serve it with rice noodles or a fresh cucumber salad for a refreshing contrast.
Final Thoughts
Quick and Easy Thai Fish is not only a feast for the senses but also a practical choice for any home cook. With minimal prep time and a short cooking duration, you can whip up a restaurant-quality meal right in your kitchen. The balance of flavors, the aroma of fresh herbs, and the delightful texture of the fish make this dish a standout. Whether it’s a casual family dinner or a special gathering, this recipe will surely impress. So, gather your ingredients, follow the steps, and get ready to enjoy a bowl of deliciousness that is sure to become a favorite in your household!
Quick and Easy Thai Fish
Ingredients
Equipment
Method
- Step 1: Prepare the Ingredients - Start by gathering and prepping all your ingredients. Mince the garlic, grate the ginger, and chop the herbs.
- Step 2: Sauté Aromatics - In your large skillet or wok, heat the oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.
- Step 3: Add the Curry Paste - Stir in the Thai Red Curry Paste, mixing it with the garlic and ginger. Cook for another minute to release the flavors.
- Step 4: Incorporate Coconut Cream and Stock - Pour in the coconut cream and fish stock, stirring well to combine. Bring the mixture to a gentle simmer.
- Step 5: Add the Pineapple and Fish - Stir in the crushed pineapple and season with a pinch of salt. Carefully nestle the fish fillets into the sauce, ensuring they are submerged. Allow them to simmer for about 10 minutes or until the fish is cooked through and flakes easily with a fork.
- Step 6: Final Touches - Add the fish sauce and sliced red chili to the pan, stirring gently. Remove from heat and fold in the chopped coriander, Thai basil, and mint.
- Step 7: Serve - Serve your Quick and Easy Thai Fish over a bed of jasmine rice. Top with crispy fried shallots and extra herbs if desired, and squeeze fresh lime juice over the dish for added brightness.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove over low heat to avoid overcooking the fish.
- For meal prep, cook the curry sauce and fish separately and combine when ready to serve.
