John Myers
Fish Fillet Thai Style
The perfect fish fillet thai style recipe with a picture and simple step-by-step instructions.
- 300 g Cod fillet
- 2 tbsp Lime juice
- 1 Chilli pepper fresh
- 1 Clove of garlic
- 0,5 bunch Spring onions fresh
- 0,5 Pineapple fresh
- 200 ml Unsweetened coconut milk
- Salt and pepper
- Remove the stem and crown from the pineapple. Peel the pineapple, remove the stalk, cut the pulp into thin slices and then cut small pieces. Cut the chili lengthways, remove the seeds, cut the chilli into fine rings. Peel and squeeze garlic, mix chili with coconut milk and garlic, wash and clean spring onions and cut into fine rolls.
- Put a few green rolls aside, add the rest to the coconut milk, season with salt and pepper. Preheat the oven to 180 degrees. Cut aluminum foil into pieces about 30 + 40 cm in size. Place in a baking dish. Spread the pineapple pieces on top and mix with the coconut milk mix pour on.
- Rinse the fish fillet with cold water, pat dry and season with salt, pepper and lime juice. Place the fish fillet in the baking dish and pour the coconut milk mixture over it. Close the package tightly and cook in the oven for about 25 minutes. Open the package carefully, serve sprinkled with the remaining spring onions.
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