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Thai Coconut Fish, Bok Choy and Baby Corn

Pushed for time? This Thai Coconut Fish is ideal midweek and with coconut milk, coriander, chili, fish sauce and lime, it has zest and fragrance.

Ingredients/Method for Coconut Fish: 1/2 cup light coconut milk Juice of 4 limes 2 tsp Himalayan salt 1 tsp fresh turmeric 2 tsp garlic 2 tsp ginger 1 tbsp fish sauce 1 tsp suki sugar 1 tsp paprika 1/2 tsp ground coriander Chopped coriander 2 green chilies 5-6 large hake fillets 1. Blend the ingredients together and pour over 5-6 large hake fillets. I usually marinate in the morning and grill 30 mins before serving. 2. Slice 1 onion and put over fish and slice cherry tomatoes and scatter over fish. 3. Grill on high for 20-25 mins but don’t let the sauce dry up. 

Bok Choy and Baby Corn Ingredients/Method 1 punnet bok Choy 1 punnet baby corn 1 tbsp soy sauce 1 tbsp hoisin sauce 1 tbsp rice vinegar 1 tbsp fish sauce 1/4 tsp garlic 1/4 tsp ginger 1. Combine soy sauce, hoisin sauce, fish sauce and rice vinegar in a bowl and set aside. 2. Heat 1/2 tbsp of Thai stirfry oil in a skillet or wok set over high heat. When it shimmers, add garlic, and ginger then bok choy and baby corn. Stir-fry for 2 minutes then add the sauce put a lid and steam for another 3 mins 3. Remove bok choy and baby corn from the skillet or wok and place it on platter.

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