Thai Coconut Lime Fish (Creamy & Addictive)

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 Thai Coconut Lime Fish (Creamy & Addictive)

📝 Description

This dish features tender white fish gently poached in a silky coconut-lime broth, infused with garlic, ginger, chili, and fresh herbs. It’s light yet luxurious, bright but comforting — the kind of meal that disappears fast and gets requested again immediately.

Perfect for weeknights, impressive enough for guests, and easy enough to teach anyone to make.

🕒 Time & Servings

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 2–3 servings

🛒 Ingredients

Main

  • 1 lb (450 g) white fish (cod, halibut, sea bass, tilapia)
  • 1 tbsp olive oil or coconut oil

Coconut Lime Sauce

  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup fish stock or chicken stock
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1–2 red chilies, thinly sliced (adjust to taste)
  • Zest of 1 lime
  • Juice of 1–1½ limes
  • 1 tbsp fish sauce (or soy sauce)
  • ½ tsp sugar or honey (balances acidity)
  • Salt to taste

Garnish (Highly Recommended!)

  • Fresh cilantro, chopped
  • Green onions, sliced
  • Chili flakes
  • Lime wedges

👩‍🍳 Instructions (Simple Enough to Teach Him!)

  1. Heat oil in a wide pan over medium heat.
  2. Add garlic, ginger, and chilies. Sauté 30–60 seconds until fragrant (don’t brown).
  3. Pour in coconut milk and stock. Stir gently.
  4. Add lime zest, fish sauce, and sugar. Bring to a gentle simmer.
  5. Nestle fish pieces into the sauce. Spoon sauce over the top.
  6. Simmer 6–8 minutes, until fish is opaque and flakes easily.
  7. Finish with lime juice. Taste and adjust salt or acidity.
  8. Garnish generously and serve hot.

🍚 Serving Suggestions

  • Over steamed jasmine rice
  • With rice noodles
  • Low-carb: serve with cauliflower rice or sautéed greens

🧠 Notes & Pro Tips

  • Don’t boil the sauce once fish is in — gentle heat keeps fish tender.
  • Full-fat coconut milk gives the best texture.
  • Add a splash of stock if the sauce thickens too much.
  • If reheating, do so gently to avoid overcooking the fish.

🔄 Variations

  • Add shrimp or scallops (cook even faster!)
  • Stir in spinach or bok choy at the end
  • Add red curry paste (1 tbsp) for deeper Thai flavor

🧮 Nutritional Info (Per Serving – Approx.)

  • Calories: 420
  • Protein: 32 g
  • Fat: 28 g
  • Carbs: 10 g
  • Fiber: 2 g
  • Sugar: 3 g

(Will vary based on fish and coconut milk brand)

💪 Health Benefits

  • High protein → keeps you full and supports muscle
  • Omega-3 rich fish → heart & brain health
  • Coconut milk fats → satisfying, energy-supporting
  • Ginger & chili → digestion + metabolism boost
  • Naturally gluten-free

❓ Q & A

Q: Can my husband really make this himself?
A: Absolutely. If he can stir and set a timer, he’s got this 😉

Q: Can I make it dairy-free?
A: It already is!

Q: Is it spicy?
A: Mild by default — spice level is fully adjustable.

Q: Can I meal prep it?
A: Best fresh, but keeps well for 1–2 days refrigerated.

Q: What fish works best?
A: Firm white fish like cod, halibut, or sea bass.

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