Valleybrink Road | Recipes | Halibut with Thai Coconut Sauce | Serves 6 1 can full-fat coconut milk 3/4 cup chicken or fish stock 3 tbsps fresh lime juice 2 tbsps peeled and minced fresh ginger 3 cloves garlic, minced 1 1/2 tsp fish sauce a pinch of crushed red chili flakes 6 tbsps chopped fr.

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Halibut with Thai Coconut Sauce
Steps
1
2
3
4
Description

This Pamela Salzman recipe is perfection. Exactly what I was craving on this super hot day. It is light, bright, flavorful, satisfying, and super simple to make. Will definitely be on heavy rotation this summer!

Get Started
Step 1

In a large skillet, combine coconut milk, stock, lime juice, ginger, garlic, fish sauce and chili pepper. Bring to a boil over high heat and cook until sauce has thickened slightly and equals 1 cup to 1 ¼ cup, about 10 minutes.

Next Step
2
Step 2

Stir in half the cilantro and half the green onions. Season with sea salt and pepper.

Next Step
3
Step 3

Position an oven rack on the second level from the top. Preheat broiler to medium or medium-high. Place the fish on a broiler pan or baking sheet (I use a silpat to prevent sticking) and brush each piece of fish all over with 1 Tablespoon of sauce. Season with sea salt and pepper to taste.

Next Step
4
Step 4

Broil fish until it starts to flake and is opaque in center, about 3-5 minutes on each side, depending on thickness of the fish. Divide fish and sauce among 6 plates. Sprinkle with remaining cilantro and green onions. (I served mine over white rice and it was delicious!)

Done!
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Ingredients
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Serves 6

  • 1 can full-fat coconut milk
  • 3/4 cup chicken or fish stock
  • 3 tbsps fresh lime juice
  • 2 tbsps peeled and minced fresh ginger 
  • 3 cloves garlic, minced
  • 1 1/2 tsp fish sauce
  • a pinch of crushed red chili flakes
  • 6 tbsps chopped fresh cilantro (leaves and stems)
  • 6 tbsps chopped scallions
  • sea salt
  • freshly ground black pepper
  • 6 halibut fillets, 4-6 ounces each
  • cooked rice for serving