01 January 2013,21:30 by

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The Thai fish with coconut milk is extremely nutritious and best for both lunch and dinner. This dish is made with salmon fillets, dried chilies, fish sauce, roasted peanuts and special seasonings. With its aroma and tasty fillings, you will absolutely enjoy its perfect taste.
Serves :

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Remove any bones from the fish and cut the fillets into serving pieces.
  • Discard the stalks and seeds from the large chilies; soak in hot water for 10 minutes.
  • Drain and put into a blender with garlic, lime leaves, galangal and lemon grass, adding a little coconut milk, and blend to a paste.
  • Heat coconut milk in a wok over a gentle heat until the oil begins to float on top-about 10 minutes.
  • Add the blended mixture and fry, stirring constantly, until it smell and fragrant.
  • Add the fish pieces, turning to coat in mixture, then add the remaining coconut milk and fish sauce with water.
  • Stir to mix and simmer just until the fish is cooked, oil in a small frying pan and fry the small chilies for a few seconds. Set aside.
  • Add the peanuts fish just before the end of cooking time and served garnished with fried chilies and basil.


  • 500 grams sea perch, ling or salmon fillets
  • 2 large dried chilies
  • 2 large cloves garlic
  • 2 kaffir lime leaves
  • 1 slice galangal
  • 2 stalks lemon grass, sliced finely
  • 500 ml canned coconut milk
  • 2 tablespoons fish sauce
  • Cooking oil for frying
  • 5 small dried chilies
  • 2 tablespoons chopped roasted peanuts
  • Fresh basil sprigs

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