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–+ servings

Lemongrass Coconut Whitefish

Adapted from an internet recipe.
Sounds really good, for the fish, think Pangasius or Barramundi fillets.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 fillets whitefish, think Barramundi or Tilapia, fillets cut in half as well
  • ½ cup coconut milk
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • 1 stalk lemongrass
  • ¼ teaspoon salt
  • salt and pepper, to taste
  • red chili flakes, to taste
  • cooked rice or pasta, to serve

Instructions
 

  • In a small bowl, mix together the coconut milk, onion powder, ginger, turmeric, and salt. Take the lemongrass stalk and lay on a heavy chopping block, then use the flat side of a meat tenderizer, pound the lemon grass to soften it up, when it is soft and flexible tie into an over hand knot. Doing this serves two purposes, first, it keeps the lemongrass in a bundle so it can be removed, plus it releases the oils into the dish.
  • Heat a large non stick pan to medium heat. Season the fillets on both sides with salt and pepper and place in the pan then pour the coconut milk mixture over the fillets and add the lemongrass. Use the spatula to coat the fish evenly. Sprinkle with red chili flakes. Reduce heat to a simmer and cover, cooking the fish for about 15 minutes or until the sauce is thickened and the fish flakes easily with a fork. Serve.

Notes

Pangasius runs about 120 Baht/kilo, this is about 4 fillets. To use Barramundi, you would need 2 fish and fillet yourself, 2 fish would cost about 135 Baht. For 4 servings using Pangasius, this is about 88 cents per serving.