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!!!!
Claire | Sprinkles and Sprouts
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x 200g firm white fish fillets
small can crushed pineapple
pinch of salt
Thai Red Curry Paste Homemade or store bought
can coconut cream
/1 cup fish stock or vegetable
handful of fresh coriander
handful of thai basil
handful of fresh mint
crispy fried shallots
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)
Don't leave the fish in the pineapple for more than 5 minutes, it will start to break down and go mushy!
Tried this recipe?
Recipe from Claire at Sprinkles and Sprouts xx