Coconut Lemongrass Fish
I made this Thai-inspired recipe up while trying to recreate a fish stew we ate a few months ago. I can no longer remember that stew’s taste, but I will say that you can’t go wrong with my recipe! 🙂 This is also a “one pot” recipe, and I used my large wok to make it.
Good things always start with browning onions nicely. I like to spread them out to take advantage of the massive surface area of the wok.
I’m a fan of “one and done” as far as how many dishes I cook per meal. Instead of a meat entree and veggie side, I like to stick the veggies in with the protein, and make cooking & cleanup a snap. I loved the addition of these organic green beans. I cooked them al dente to have a good counter point to the soft fish texture.
Adding beans means simmering them in broth for a good 15 minutes before the fish goes in.
A beautiful pound of fresh caught Drum.
Served with jasmine rice, this was a delicious meal!
- 1 lb drum or other firm fresh fish, cut into 1-2” cube, rubbed with kosher salt & pepper
- 5” stalk lemongrass (from jar), cut in two pieces and pounded to soften
- 1 large tomato, pureed
- 3 tbsp tomato paste
- half a purple onion, finely chopped
- small knob fresh ginger, minced. Or 1 tsp ginger paste
- 1-2 cloves garlic, crushed. Or 1/2 tsp garlic paste
- 1/2 cup thick coconut milk
- 1 cup water (or 1/2 coconut milk + 1/2 water – if you want it more coconutty)
- 1/2 lb green beans, chopped to 1” (or other veggie of your choice)
- 2 tsp fish sauce
- 4 basil leaves
- 1 lime: 1/2 tsp zest and half lime juiced
- oil of your choice
- salt & pepper
- optional garnish: fresh basil or cilantro leaves
NOTE: using Thai basil, keffir lime leaves, and galangal will make the recipe more authentic, but I find that this version serves me well enough, and saves me a trip to the specialty grocery store.
- Heat a large wok. Add oil and swirl. Add onions and brown. If desired, sprinkle onions with 1/2 tsp white sugar for extra yummy caramelizing.
- Add the ginger & garlic, continue cooking 1 minute.
- Add the beans and saute for 5 minutes.
- Add tomato puree, coconut milk, water, tomato paste, lime zest, fish sauce and lemongrass
- Add 1.5 tsp kosher salt.
- Simmer for 10 minutes till flavor comes together or until beans are cooked through.
- Add the basil leaves and the s&p rubbed fish.
- Simmer for 7-10 minutes, until fish is done. Fish is done when it is flaky. Alternately, cut through a large chunk to check for doneness. Turn off stove and squeeze half a lime in. Add more lime and salt to taste. Garnish with fresh basil or cilantro if desired.
- Serve immediately with rice.