I have a weakness for Thai food. I love the flavors of coconut milk, lemongrass, basil and curry, and I wanted to find a way to combine them in an easy baked fish dish.
I used this recipe as a jumping off point and adapted it to my liking. I was able to find almost all the ingredients at our tiny little local farmers’ market, and the final product was flavorful, creamy and spicy.
2 filets of fresh fish
3 cloves of garlic
1-2 inch piece of fresh ginger, peeled
2 small red Thai chili peppers
1 stalk of lemongrass
1 cup fresh basil leaves
2-3 kaffir lime leaves
1 can coconut milk
2-3 tablespoons of green curry paste
2 teaspoons ground coriander
Juice of 1/2 lime
Set aside the fish filets in a bowl. Coarsely chop the garlic, ginger, chili peppers, basil, kaffir lime leaves and lemongrass and add to a food processor. (For the lemongrass, cut off the top green leaves and use the lower yellowish-green part of the stalk. Peel off the hard outer covering to get to the pale yellow layer beneath and chop.) Add the coconut milk, curry paste, coriander and lime juice to the food processor and blend well for about a minute.
Pour the mixture over the fish filets, coating both sides well. Let the fish marinate for 30 minutes in the refrigerator. Meanwhile, preheat the oven to 350 degrees.
Wrap each piece of fish in a piece of tin foil, creating a small sealed packet for each. Place the fish in a shallow baking dish and bake for approximately 15 minutes or until the fish is cooked through in the middle. Heat the remainder of the marinade in a small saucepan over medium-low heat.
Serve the fish and sauce immediately with whole wheat couscous, salad and a dry white wine.