5.0 from 12 votes
Quick and Easy Thai Fish
This Thai fish is so quick and so simple. It is packed full of flavour and will wow your family. Dinner on the table in under 15 minutes!!!!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Course:
Main Course , Others
Ingredients
- 4 x 200g firm white fish fillets 7oz
- 1 small can crushed pineapple 220g/8oz
- pinch of salt
- 2 garlic cloves
- 2 cm piece ginger
- 1 tablespoon oil
- 5 tablespoon Thai Red Curry Paste Homemade or store bought
- 1 can coconut cream (400ml/13oz)
- 250 ml /1 cup fish stock or vegetable
- 1 teaspoon fish sauce
- 1 red chilli
- handful of fresh coriander
- handful of thai basil
- Handful of fresh mint
- 1 tablespoon crispy fried shallots
- 1 lime
- jasmine rice (to serve)
Instructions
- Place the fish in a shallow non-metal dish. Pour over the crushed pineapple and turn the fish gently.
- Sprinkle each fillet with a pinch of salt and set aside. (see notes)
- Peel and mince the garlic and ginger (I use a microplanes grater)
- Heat the oil in a large sauté pan (one with a lid) over a low heat.
- Add the garlic and ginger and cook gently until it gets aromatic
- Stir in the curry paste and then cook for 3 minutes until the oil starts to separate from the paste.
- Pour in the coconut cream and the fish stock then bring it to a simmer.
- Remove the fish from the pineapple and place the fillets into the sauce in a a single layer.
- Place the lid on the pan, lower the eat and cook for 6-8 minutes until the fish is just cooked through.
- Whilst the fish is cooking roughly chop the fresh herbs together and slice the red chilli
- Serve the fish topped with a handful of herbs and a sprinkling of the chilli and crispy onions.
- Place the lime wedges on the table so everyone can add it as they wish.
- Serve with jasmine rice (optional)
Cup of Yum
Notes
- Don't leave the fish in the pineapple for more than 5 minutes, it will start to break down and go mushy!