Transport Yourself to a Thai Beach With This Thai Coconut Fish Recipe

Gather the ingredients. Place fish in a flat dish. Stir marinade ingredients together (coconut milk, fish sauce, 1/2 teaspoon dried chile, coriander) and pour over fish. Turn fillets in the marinade several times, then leave in the refrigerator to marinate while you prepare other ingredients. Place shredded coconut in a dry frying pan over medium-high heat. Stir occasionally until coconut turns light golden-brown. Tip 3/4 of coconut into a small mixing bowl. Place remaining coconut in another bowl for serving later. Add fresh red chile, garlic, spring onion, ginger, lime zest, sugar, lime juice, and fish sauce to the bowl of toasted coconut. Gently toss to mix everything together. Taste-test the mixture for salt and spice, adding more fish sauce if not salty enough or more chile if you prefer it spicier. Set aside. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then gently place fish in the pan. Let fish fry at least 1 minute before turning or moving. Fry 1 to 3 minutes per side, depending on thickness. Fish is done when the flesh turns firm and opaque and flakes easily. Place fried fillets on individual plates. Top with a layer of the coconut-chile-lime mixture, then add another layer of the reserved toasted coconut. Sprinkle over some fresh coriander or basil and garnish with a lime wedge (squeeze over before eating). Serve with rice. Enjoy.