Add to Cookbook

Thai fish in coconut sauce

  • 6
Thai fish in coconut sauce


  • 1 tablespoon tamarind pulp
  • ½ cup warm water
  • 1 tablespoon Thai red curry paste
  • 6x 150 gram fish fillets
  • 1 cup coucous
  • 1 cup boiling water
  • butter to pan-fry

Tomato and coconut sauce

  • 1 tablespoon oil
  • 1 onion, peeled and finely diced
  • 3 cloves garlic, finely chopped
  • 1½ tablespoon fresh minced ginger
  • 400 gram can tomatoes in puree
  • ¾ cup fish stock or water
  • 2 tablespoons coconut cream
  • 2 tablespoons chopped fresh coriander
  • pepper to season


  1. Mix the tamarind and warm water and leave for 10 minutes. Mash to form murky-coloured water and drain, reserving the liquid.
  2. Mix the tamarind water with the Thai curry paste and place in a wide, shallow bowl. Add fish fillets and turn to coat. Marinate for 10-30 minutes.
  3. Pour the boiling water over the couscous and stand 5 minutes before fluffing with a fork. Cool, then spread out on a plate.
  4. Coat the fish fillets in the couscous.
  5. Pan-fry the hot clarified butter until the fish is just cooked.
  6. Heat the oil in a frying pan and cook the onion, garlic and ginger over a moderate heat until tender.
  7. Add the pureed tomatoes and the fish stock or water, and mash to make a chunky sauce. Simmer for 5 minutes, then add the coconut cream and coriander. Season with pepper.
  8. Place the fish on top of a slice of baked aubergine. Serve with the sauce, garnish with fresh coriander.

Comments (0)

Please login to submit a comment.