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Total Time
25mins
Prep 5 mins
Cook 20 mins

I just love Thai cuisine. This is a lovely recipe developed by Australian TV-chef Bill Granger, a wonderful cook! Serve with lots of steamed rice and a Thai cucumber salad.

Ingredients Nutrition

Directions

  1. Place stock, coconut milk, fish sauce, sugar, lime leaves, lemon grass and chili in a large saucepan over medium heat.
  2. Boil for ten minutes, then lower the heat and bring to a simmer.
  3. Add the fish and poach for about three minutes, until fish is just done.
  4. Remove the fish, cover and set aside.
  5. Reduce the sauce over high heat (about five minutes), until slightly thickened.
  6. Strain and stir in the lime juice.
  7. Serve the fish with cooked rice, covered with the sauce.
  8. Enjoy!
Most Helpful

5 5

We really liked this. I didn't have a thai red pepper so I substituted about 1/2 tsp. of Thai Red Curry paste. It was not at all spicy. I served the fish over rice. I used Swai, a mild white fish similar to Tilapia.

4 5

My family and I love this fish! It's sooo easy to make! I'm not a chef, but the way the simple flavors come together, my husband was surprised!

4 5

Great recipe, and very easy to make. Tastes fresh and light and creamy, with a greater depth of flavour than I expected from the simple ingredients list. I de-seeded and sliced the chilli, and used dried Kaffir lime leaves because I couldn't get any fresh ones (not sure what sort was needed). We then served the finished dish with a rather un-Thai Basmati rice and with green salad leaves. We loved it and will be making it again. It would be a very quick and easy dish for entertaining. Reviewed for PAC Spring 2007.