Thai cod with coconut milk, lemongrass and lime
6 servings
30 minutes
Thai-style cod with coconut milk, lemongrass, and lime is a vibrant blend of traditional Thai flavors. The tender cod fillet absorbs the aromas of coconut milk, lemongrass, and lime, creating a harmony of sweetness, spice, and citrus freshness. Fish sauce and spices add depth while fresh herbs like cilantro and basil highlight the dish's exotic nature. This dish is perfect for an Asian-style dinner or a romantic evening when you want to immerse yourself in the atmosphere of Thailand. Light yet rich in flavors, it is served with fragrant coconut broth that complements the fish's tenderness. Balanced and delightful, it can surprise even the most discerning gourmet.
1
In a large skillet, heat oil over medium heat. Add shallots, garlic, and chili pepper, and sauté for 2 minutes until the onion becomes slightly translucent.
- Vegetable oil: 2 tablespoons
- Shallot: 2 heads
- Garlic: 3 cloves
- Thai bird's eye chili: 1 piece
2
Pour in coconut milk, fish sauce, lime zest, ginger, lemongrass, cilantro, and basil. Season the cod with salt and pepper. Then transfer to the coconut broth. The fish should be half submerged in the broth. Bring to a boil, cover the pan with a lid and reduce the heat. Cook the cod until done for about 5 minutes.
- Coconut oil: 450 ml
- Fish sauce: 2 teaspoons
- Lime zest: 3 pieces
- Ginger root: 1 piece
- Lemongrass: 1 stem
- Fresh cilantro (coriander): 2 stems
- Basil: 2 stems
- Cod fillet: 4 pieces
- Cod fillet: 4 pieces
- Cod fillet: 4 pieces
3
Use a spatula to transfer the cod to bowls. Add lemon juice to the broth. Season the broth with salt and pepper. Then pour the broth over the fish in the bowls, scooping it with the vegetables. Garnish with cilantro and basil leaves. Serve immediately, decorated with lime wedges.
- Ginger root: 1 piece
- Fresh cilantro (coriander): 2 stems
- Basil: 2 stems
- Lime zest: 3 pieces
