Lemongrass Gate · Main dishes

Coconut Lime Fish Curry

Name: Coconut Lime Fish Curry
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g Cod fillets; 400 ml Canned coconut milk; 2 whole Lemongrass stalk; 2 whole Lime; 3 clove Garlic; 15 g Fresh ginger; 15 g Fresh Thai basil; 15 g Cilantro; 1 tbsp Fish sauce; 1 tsp Brown sugar; 0.5 tsp Red chili flakes; 1 whole Onion; 1 whole Bell pepper; 1 tbsp Neutral oil; 0.25 tsp Salt; 300 g Jasmine rice; 3 whole Makrut lime leaves; 390 ml Water, for the rice

Cod simmered gently in a coconut broth with lemongrass, ginger and lime leaf, finished with Thai basil and a lot of lime. The fish goes in at the end so it stays in large pieces.

45 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Cod fillets600 g
Canned coconut milk400 ml
Lemongrass stalk2 whole
Lime2 whole
Garlic3 clove
Fresh ginger15 g
Fresh Thai basil15 g
Cilantro15 g
Fish sauce1 tbsp
Brown sugar1 tsp
Red chili flakes0.5 tsp
Onion1 whole
Bell pepper1 whole
Neutral oil1 tbsp
Salt0.25 tsp
Jasmine rice300 g
Makrut lime leaves3 whole
Water, for the rice390 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish (cod and fish sauce), coconut (coconut milk) and soy (some fish sauces).

Method

Cook the rice and prep the aromatics

Rinse the rice and cook it covered with the 390 ml water for 15 minutes on low after boiling, then rest it covered. Trim and smash the lemongrass and cut it into 4 cm pieces. Slice the onion and pepper, mince the garlic, grate the ginger and tear the lime leaves. Pick the basil and cilantro.

Start the curry

Heat the oil in a wide saucepan over medium heat. Cook the onion for 4 minutes, until softened. Add the lemongrass, garlic, ginger, lime leaves and chili flakes and stir for 1 minute. Pour in the coconut milk, fish sauce, brown sugar and salt, then add the pepper. Simmer for 5 minutes.

Cook the fish until safe

Pat the cod dry and check for pin bones. If the fillets still have skin, you can leave it on. Cut the fish into 4 large pieces and season with a pinch of salt. Slide them into the simmering curry, spoon sauce over the tops, and cook at a bare simmer for 6–9 minutes, until the flesh is opaque and flakes. Health Canada’s safe internal temperature for fish is 70°C (158°F): check the thickest part of each piece. Do not boil, or the fillets will break.

Finish and serve

Take the pan off the heat. Stir in the juice of the limes, the basil and the cilantro, keeping the fish in large pieces. Serve over the rice with the pepper scattered in, and the second lime cut into wedges if you want more acid at the table.

Cod is done as soon as it flakes and hits 70°C. Pull it then. A hard boil turns it into crumbs. Lemongrass and lime leaves perfume the sauce; eat around the woody pieces.

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