Fish in spicy coconut cream

  • 35 mins cooking
  • Serves 4
  • Print


Fish in spicy coconut cream
  • 2 teaspoon peanut oil
  • 2 clove garlic, crushed
  • 1 centimetre (5g) piece fresh ginger, finely grated
  • 20 gram fresh turmeric, finely grated
  • 2 fresh small red thai chillies, thinly sliced
  • 1 1/2 cup (375ml) fish stock
  • 400 millilitre can coconut cream
  • 4 centimetre (20g) piece fresh galangal, halved
  • 10 centimetre (20g) stick fresh lemon grass, cut into 2cm pieces
  • 4 200g white fish fillets
  • 2 tablespoon fish sauce
  • 2 green onions, thinly sliced


Fish in spicy coconut cream
  • 1
    Heat oil in wok and stir-fry garlic, ginger, turmeric and chilli until fragrant. Add stock, coconut cream, galangal and lemon grass; bring to a boil. Add fish, then reduce heat and simmer with lid on until fish is cooked as desired.
  • 2
    Using a slotted spoon, remove fish carefully from liquid. Place in serving bowl and cover to keep warm.
  • 3
    Remove and discard galangal and lemon grass pieces from liquid. Bring sauce to a boil and boil 5 minutes. Remove from heat; stir in sauce and onion. Pour liquid over fish in bowl.

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