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Homemade Quick and Easy Thai Fish photo

Quick and Easy Thai Fish

This Quick and Easy Thai Fish brings vibrant flavors and can be made in under 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 4 200g Firm white fish fillets (such as cod or haddock)
  • 1 small can Crushed pineapple (220g/8oz)
  • 1 pinch Salt
  • 2 cloves Garlic (minced)
  • 2 cm 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)
  • 250 ml Fish stock or vegetable stock (1 cup)
  • 1 teaspoon Fish sauce
  • 1 red chili Sliced (adjust according to heat preference)
  • 1 handful Fresh coriander (chopped)
  • 1 handful Thai basil (chopped)
  • 1 handful Fresh mint (chopped)
  • 1 tablespoon Crispy fried shallots (for garnish)
  • 1 lime Cut into wedges (for serving)

Equipment

  • Large skillet or wok
  • Sharp knife
  • Cutting board
  • Measuring Cup and Spoons
  • Serving bowl

Method
 

Instructions:
  1. Step 1: Prepare the Ingredients - Start by gathering and prepping all your ingredients. Mince the garlic, grate the ginger, and chop the herbs.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.