How to Cook Thai Coconut Fish

If you're a fish fan, you'll love Thai Coconut Fish! This dish requires a little extra time for prep, but the actual cooking is very fast and easy. Any type of white-fleshed fish fillet or steak may be used, including halibut, snapper, talapia, basa, cod, sole, etc... The main feature of this dish is the topping, which is authentic Thai at its best. Pair with plain rice and a glass of chilled white wine for a gourmet Thai meal you'll love to serve. ENJOY!

Prep Time: 25 minutes

Cook Time: 6 minutes

Total Time: 31 minutes

Yield: 2-3 fillets

Ingredients:

• 2-3 white-fleshed fillets of fish (halibut, snapper, cod, talapia, etc...)
• 2-3 Tbsp. vegetable oil
• fresh coriander or basil + lime wedges for garnish
• MARINADE:
• 1/4 cup + 2 Tbsp. coconut milk
• 1+1/2 Tbsp. fish sauce
• 1/2 tsp. dried crushed chili (from the spice aisle)
• 1/4 tsp. ground coriander
• TOPPING:
• 1/2 cup dry shredded coconut, unsweetened
• 1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili (add more or less to taste)
• 1 clove garlic, minced
• 1 spring (green) onion, chopped fine
• 1 tsp. grated galangal OR ginger
• 1 tsp. grated lime zest
• 1/4 tsp. sugar
• 1 Tbsp. lime juice
• 1 Tbsp. fish sauce

Preparation:

1. Place fish in a flat dish. Stir marinade ingredients together and pour over fish. Turn fillets in the marinade several times, then leave in the refrigerator to marinate while you prepare other ingredients.
2. Place shredded coconut in a dry frying pan over medium-high heat. Stir occasionally until coconut turns light golden-brown. Tip 3/4 of coconut into a small mixing bowl. Place remaining in another bowl for serving later.
3. Add all other 'Topping' ingredients to the bowl of toasted coconut. Gently toss to mix everything together. Taste-test the mixture for salt and spice, adding more fish sauce if not salty enough, or more chili if you prefer it spicier. Set aside.
4. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then gently place fish in pan. Let fish fry at least 1 minute before turning or moving. Fry 1-3 minutes per side, depending on thickness. Fish is done when flesh turns firm and opaque, and flakes easily.
5. Place fried fillets on individual plates. Top with a layer of the coconut-chili-lime mixture, then add another layer of the reserved toasted coconut. Sprinkle over some fresh coriander or basil and garnish with a lime wedge (squeeze over before eating). Serve with rice and ENJOY!

How to Cook Baked Salmon in Thai Red Curry Sauce

This baked salmon is aromatic and delicious. Salmon steaks or fillets are baked for 20 minutes in an easy-to-make Thai red curry sauce that compliments the rich taste of the salmon. But unlike a lot of salmon sauce recipes, this one is lactose-free, calling for coconut milk instead of cream. If you're game, cook or serve this salmon in a banana leaf boat (as pictured here) - "how to" link included with recipe. ENJOY!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

• SERVES 2-4
• 2-4 salmon steaks (or substitute salmon fillets), portioning 1 per person
• garnish: fresh coriander OR basil, spring onion, and fresh chili
• optional: banana leaf boats (see link below for "how to make banana leaf boats")
• RED CURRY SAUCE for Salmon:
• 1/4 cup shallots or purple onion, diced
• 3 cloves garlic
• 1 red chili, de-seeded and sliced (OR 1/2 tsp. cayenne pepper) - reduce for milder fish
• 1 thumb-size piece galangal OR ginger, sliced
• 3 kaffir lime leaves, snipped with scissors into small pieces - discard stem (buy them frozen at Asian/Chinese stores)
• 1 cup good-quality coconut milk
• 2 Tbsp. fish sauce
• 1/4 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 Tbsp. chili powder
• 1 Tbsp. sugar (brown if you have it)
• 1/4 cup fresh coriander leaves and stems
• 1 Tbsp. freshly-squeezed lime juice

Preparation:

For instructions on how to make banana leaf boats (in which to cook or serve your salmon), see: How to Make Banana Leaf Boats (with pictures).

1. Rinse your salmon steaks (or fillets) and set aside to dry while you make the red curry sauce.
2. Place all ingredients for "Red Curry Sauce for Salmon" in a food processor or chopper (if using a mini chopper, just add as much coconut milk as you can, adding the rest later). A blender can also be used.
3. Blitz the ingredients well to create a fragrant red curry sauce.
4. Pour about 1/4 of the sauce into the bottom of a covered casserole-type dish for baking. Now add the salmon steaks, turning them over several times to cover. Pour a little more sauce over each steak.
5. Cover the casserole dish with a lid or foil and bake at 375 degrees for 20 to 30 minutes, depending on the thickness of your steaks (fillets may only require 15 minutes). Salmon is cooked when inner flesh is no longer translucent when pulled apart with a fork.
6. If Cooking Salmon in Banana Leaf: This salmon can be wrapped up in banana leaf (like individual packets) or cooked in banana leaf boats (as pictured). Be sure to place the packets or boats inside a casserole dish (or something to catch the drippings), as banana leaves are porous and the sauce will leak somewhat.
7. Serve with a little spring onion and fresh chili, fresh coriander and/or basil leaves. Any leftover sauce can be briefly heated up and served as a side sauce. ENJOY!

Serving Tips:If serving this dish to company, you can either bake the salmon in a casserole dish or in banana leaf. But because banana leaves loose their color and texture when cooked, for nicer presentation, I recommend transferring the cooked salmon to a fresh boat before serving, spooning a little of the sauce over the fish and then adding the toppings for a professional finish. ENJOY!

How to Cook Ancient Thai Orange Seafood Soup

This beautiful soup is similar to hot & sour soup, only better! In Thai, it's known as "Geng Som Pla" - which actually means "Orange Fish Curry" - an ancient recipe from the Central Plains region of Thailand. It is a fiery-hot soup with both sour and sweet overtones that make for a lively combination, especially when paired with your choice of fish and/or seafood. Plenty of fresh local vegetables are another characteristic of this wonderfully healthy Thai soup. ENJOY!

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Ingredients:

• SERVES 2-3 as a main entree, OR 3-4 as an appetizer
• 6 cups good-quality chicken stock
• 2-3 small to medium fillets of sole, snapper, or any "white" fish, cut into bite-size pieces
• 8-10 medium shrimp, OR other shellfish of your choice
• juice of 2 oranges, OR about 1 cup prepared orange juice
• 2 tsp. tamarind paste (available at Asian/Indian food stores)
• 1 Tbsp. brown sugar (more or less to taste)
• 4 Tbsp. fish sauce (available at Asian/Chinese food stores)
• baby bok choy or other Chinese cabbage greens, chopped into smaller "squares" if leaves are large
• handful of cherry tomatoes
• handful of green beans, cut into 2 inch lengths
• 1 small zuchini, cut lenthwise into thick matchstick-like pieces
• 3-4 fresh orange slices, cut in half
• generous handful of fresh coriander
• PASTE: (blend in food processor, OR mince by hand)
• 1 shallot OR 1/4 cup cooking onion
• 1-2 fresh red chilies (depending on how hot you can take it!)
• 1 thumb-size piece galangal OR ginger
• 3 cloves garlic
• 3 kaffir lime leaves, central stem removed
• 1/2 tsp. shrimp paste (available by the jar at Asian/Chinese food stores)
• 1 Tbsp. fish sauce

Preparation:

1. First, make the soup paste, either by mincing and stirring all paste ingredients together by hand, OR by placing the paste ingredients in a food processor and processing well. Set aside.
2. Place stock in a soup pot over medium-high heat. Add the orange juice, tamarind paste, sugar, fish sauce (4 Tbsp.), plus the paste you just made. Stir well. When soup comes to a boil, reduce heat to medium.
3. Add the firmer of the vegetables first: the beans and the "whiter" parts of the baby bok choy (if you have cut it) or the Chinese cabbage. Allow to simmer to 3 minutes, or until beans have softened.
4. Add all remaining vegetables, plus the fish and shrimp. Simmer for 2-3 more minutes, or until shrimp are pink and plump and fish has turned an opaque-white. Tip: Don't over-stir at this point, as this will cause the fish pieces to break up.
5. Remove the soup from the heat and do a taste-test. This soup should be spicy, salty, and sour but with overtones of sweetness. Adjust the taste by adding more fish sauce first (instead of salt), then work on adjusting the sour-sweetness balance. Exactly how sour or sweet your soup tastes will depend on the sweetness of your oranges/orange juice, and the strength of your tamarind paste (which is very sour). Add 2-3 tsp. more brown sugar, as needed, OR up to 1/2 cup more orange juice (if the juice is sweet). If the soup is too spicy, add up to 1/2 cup coconut milk (or 1/2 cup more stock). If you'd like more spice and flavor, add a dollop or two of Thai chili sauce.
6. To serve, ladle soup into bowls. Add several half-slices of orange to each bowl, then sprinkle over the fresh coriander. Note that cooked noodles or rice can also be added if you are serving this soup as the main entree. ENJOY!

How to Cook Easy Baked Salmon with Black Bean Sauce

This Chinese-inspired baked salmon is gourmet-delicious, yet extremely easy to make. You'll love how the rich-tasting black bean sauce enhances the exquisite flavor of the salmon. This baked fish recipe also works with other types of fish, such as cod, sole, snapper, or halibut - all healthy and safe seafood choices (either fresh or frozen). This easy baked fish is superb for everyday meals, but also wonderful enough to serve to a taste-discerning crowd. ENJOY!

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: SERVES 2-3

Ingredients:

• 2-3 salmon steaks or fillets, fresh or frozen, OR other type of fish, such as cod, sole, snapper, halibut, etc...
• BLACK BEAN SAUCE:
• 1/3 cup chicken stock
• 2 Tbsp. prepared black bean sauce, OR black bean garlic sauce (available by the jar at Asian/Chinese food stores)
• 2 Tbsp. sherry OR cooking sherry
• 3 cloves garlic, minced
• 1 Tbsp. grated galangal OR ginger
• 1 Tbsp. lime juice
• 1 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
• 1 Tbsp. brown sugar OR 1 tsp. white sugar
• 1-2 fresh red chilies, minced, OR 1/3 to 1/2 Tbsp. dried crushed chili (from the spice aisle)
• TOPPING:
• handful of fresh coriander
• 2 spring onions, thinly sliced

Preparation:

1. Preheat oven to 350 degrees.
2. If using frozen fish, quickly thaw by floating the fish packet in a bowl or sink of tepid water. If using fresh fish, briefly rinse it and pat dry. Place fish in a covered, flat-bottomed baking dish. Set aside.
3. Combine all 'Black Bean Sauce' ingredients together, stirring well to dissolve the sugar. Pour sauce over fish. Turn the fish once or twice so that it is saturated with sauce. You can either cover fish and leave to marinate OR bake right away.
4. Cover and bake (at 350 degrees) for 15-20 minutes (12-14 for thinner fillets, 15-20 for steaks), or until the inner flesh has turned firm and opaque (no longer translucent). Avoid over-cooking or the salmon will lose its natural succulence.
5. When fish is cooked, taste-test it with the sauce. (Taste Tip: The sauce should taste on the salty and spicy side, then when it's eaten with the fish and rice it'll be perfect.) Note that the saltiness of the sauce will depend on the type of stock you used. If not salty or flavorful enough, add another 1/2 to 1 Tbsp. fish sauce. If too salty, add a squeeze of lime or lemon juice. Add more chili if you'd like it spicier, or more sugar as desired.
6. Portion the fish out onto individual plates. Top with some of the black bean sauce from the baking dish plus a sprinkling of spring onion and fresh coriander. Serve with rice and more of the black bean sauce on the side. ENJOY!

How to Cook Thai Whole Grilled or Fried Fish Recipe

This classic Thai fish is very flexible - it can either be grilled outdoors or fried on your stovetop (instructions included), and you can use nearly any type of fish. In Thailand, small to medium whole fish are used for this dish, so I chose a few rainbow trout, which turned out perfectly - the taste was just as I remember it from the beaches of Thailand. Simply marinate the fish in fish sauce, then quickly fry up or barbecue. Pour a special Thai sauce overtop, and serve immediately. Delicious!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• SERVES 2
• 2 small to medium-size whole rainbow trout, cleaned OR other type of whole fish, such as snapper
• marinade: 2 Tbsp. Thai fish sauce per fish (=4 Tbsp. for 2 small-medium whole fish)
• SAUCE:
• 3 Tbsp. sherry
• 3 cloves garlic, minced
• 1/2 cup coriander stems and leaves
• 2 Tbsp. soy sauce
• 2 Tbsp. fish sauce
• 1 Tbsp. lime juice
• 1/2 to 1 fresh red chili (or substitute green chili), minced (OR 1-3 tsp. chili sauce)
• 1/4 cup water
• 1 tsp. tamarind paste (available by the jar at Indian food stores, or in the Indian aisle of grocery stores)
• 2 Tbsp. brown sugar (more or less to taste)
• 1 tsp. cornstarch dissolved in 2 Tbsp. water
• _______________________________________
• If Frying the Fish Indoors: 1-2 cups oil for deep-frying (depending on your pan), and 1/2 cup flour
• GARNISH: 1 handful of fresh coriander, plus cut slices of cucumber and tomato

Preparation:

1. Rinse the fish and pat dry. Place on a cutting board. Using a sharp, serrated knife, and holding the fish firmly in front of you, make 3-4 cuts on each side of the fish. This allows the marinade and sauce to penetrate, and also makes the fish easier to eat once cooked. (For an example, see cuts in the photo of the finished dish on this page)
2. Pour fish sauce marinade over the fish, roughly 1 Tbsp. of fish sauce per side. Allow fish sit 5-10 minutes before cooking.
3. To make the sauce, place mix all sauce ingredients together in a sauce pan. Place over medium heat. When you add the cornstarch (dissolved in water), the sauce will thicken slightly.
4. Taste-test the sauce. What you want is a balance of flavors - sweet, sour, salty, and spicy. Add more sugar if too sour, and more fish sauce if not salty enough. If not spicy enough, add more fresh chili or chili sauce. If too spicy, not to worry - once the sauce is poured over the fish, it will be less hot.
5. Keep sauce on minimum heat until fish is done cooking, or cover and keep warm.
6. If Grilling: Place marinated fish on a hot, lightly oiled grill. Allow to cook for at least 5 minutes before attempting to turn or move the fish, or the skin will tear.

• After 5-8 minutes, using tongs, gently lift and turn the fish. Again, allow it to cook for at least 5 minutes before attempting to move or turn it.
• Fish is done when inner flesh (look inside the cuts you made) is no longer pink or translucent, but has turned white and opaque. Thicker or larger fish may need extra grilling time.

If Frying the Fish: Dredge fish with flour to coat (regular white flour or rice flour can be used). Pour 1-2 cups canola (or other low-smoke oil) into a wok or large frying pan. The oil should be at least 1 inch deep.

• Heat oil over medium-high heat until you see bubbles forming on the bottom of the pan (or the oil begins to "snake" slightly along the bottom of the pan).Frying Tip: If you're unsure whether oil is hot enough, simply drop in a small cube of bread. If it sizzles and cooks, it's ready. If the oil "pop" or smacks, it's too hot (reduce heat to medium).
• Carefully slide or place fish in the oil, standing back in case the oil splatters. Turn down the heat to medium. Allow the fish to fry undisturbed (without moving it or turning it) for at least 3 minutes, or skin will come off.
• Fry the fish 3-5 minutes per side (depending on thickness of fish), or until outer skin/flesh has turned a light golden-brown and flesh inside the cuts has turned white and opaque.

TO SERVE: Place cooked fish on a serving platter and pour the sauce over. Add a sprinkling of fresh coriander, and garnish the plate with slices of cucumber and tomato. Serve with plenty of Thai jasmine-scented rice. ENJOY!

How to Cook Gourmet-style Thai Fish Cakes

These yummy fish cakes are a cross between traditional Thai fish cakes and the breaded variety we've all come to know and love. Since I enjoy both types, here I've created a fish cake recipe that's closer to what you might find at one of our North American restaurants (for authentic Thai fish cakes, see my link below). The cakes are crusted on the outside with a crispy coating, while the inside is moist and as delicious as you can imagine (very similar to crab cakes)! Great to serve company, or to make as a special meal any night of the week. ENJOY!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: SERVES: 4-6 as an Appetizer

Ingredients:

• 1 lb (.454 kg) white-fleshed fish fillets
• 6 kaffir lime leaves, snipped into thin strips with scissors
• 3 Tbsp. good-quality coconut milk (not 'lite')
• 2 Tbsp. fish sauce
• 1/2 tsp. shrimp paste
• 1/2 Tbsp. chili powder
• 1/3 tsp. ground cumin
• 1/4 tsp. ground coriander
• 1/2 tsp. brown sugar
• 3 green onions, sliced
• 1 thumb-size piece galangal OR ginger, grated
• 3 cloves garlic
• 1 red chili, sliced, OR 1/2 tsp. dried crushed chili
• about 1 cup oil for high temp. frying (I use corn oil)
• 1 + 1/2 to 2 cups breadcrumbs (I like Panko breadcrumbs)
• For the Sweet Chili & Basil Mayo:
• 3 Tbsp. Thai Sweet Chili Sauce (available in your supermarket), 3 Tbsp. mayonaise, handful of fresh basil

Preparation:

For traditional Thai Fish Cakes (not battered), see my: Classic Thai Fish Cakes Recipe.

1. Rinse fish and pat thoroughly dry (if using frozen, the fish will be more moist so be sure to dry it as well as you can). Cut into chunks and place in food processor or large food chopped.
2. In a cup, combine the coconut milk, fish sauce, shrimp paste, chili powder, cumin, ground coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.
3. Add remaining ingredients (lime leaf strips, green onion, galangal/ginger, garlic, and chili). Pulse to create a thick fish paste.
4. Pat the paste into cakes (2 to 3 inches in diameter and about 1 inch thick) and set on a clean plate. Tips: If your paste is too wet to easily form into cakes, add a little flour or breadcrumbs to the mix. As you continue making the cakes, it helps to rinse your hands every so often to prevent paste from sticking.
5. Set plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, pour breadcrumbs into a mixing-type bowl. Break egg into another smaller bowl and brifly whisk with a fork. You can also prepare your mayo, and your pan for frying.
6. Remove cakes from the refrigerator. Dip the cakes first in the egg, then roll in the breadcrumbs. Set on a plate next to the stove.
7. Pour oil into a small frying pan or wok (at least 1 inch deep). Heat oil over medium-high heat until a dropped breadcrumb sizzles and cooks immediately. Gently place cakes in the hot oil, reducing heat as you fry to just above medium. Fry until golden-brown, turning in the oil with tongs. Drain on paper towel.
8. In a small bowl, combine equal parts Sweet Chili Sauce and mayonnaise (or adjust according to your liking). Finely slice up a few basil leaves and stir them in. Serve the fish cakes immediately with the mayo, and ENJOY!

how to Cook Salmon Patties

Ingredients:

• 1 can (16 ounces) salmon
• 1 small onion, finely grated
• 2 tablespoons minced fresh parsley
• ground black pepper, to taste
• 2 large eggs, well beaten
• 1 to 1 1/2 cups fine dry bread crumbs
• 3 tablespoons butter

Preparation:

Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.
Serves 6.