Quick Thai Coconut Fish
Savor the tropical flavors of Thailand with this quick coconut-marinated fish recipe, cooked to perfection in just minutes!
Equipment
- mixing bowl
- brush
Ingredients
- 1 cup coconut milk
- 2 tablespoons lime juice
- 2 tablespoons Shoyu sauce
- Salt and white pepper to taste
- 1 teaspoon turmeric powder
- ½ teaspoon ginger powder
- ½ Thai Bird’s Eye chili seeded and finely chopped
- 1 pound tilapia fillets
- 2 tablespoons olive oil
Instructions
- Combine coconut milk, lime juice, Shoyu sauce, salt, pepper, turmeric, ginger powder, and chopped chili in a mixing bowl.
- Add the tilapia fillets to the marinade and let them sit for 1 hour.
- Preheat the air fryer to 400°F (200°C).
- Brush the air fryer basket with olive oil.
- Remove the tilapia from the marinade and place the fillets in the basket.
- Cook for 6 minutes, then flip the fillets and cook for another 6 minutes.
- Work in batches if necessary.
- Serve hot with extra lime wedges on the side for added zest.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a light and crisp Pinot Grigio or a tropical Sauvignon Blanc to complement the coconut and lime flavors.
Pair with a light and crisp Pinot Grigio or a tropical Sauvignon Blanc to complement the coconut and lime flavors.
Nutritional Information
Calories: 435 kcal | Carbohydrates: 11.6 g | Protein: 50.2 g | Fat: 21.5 g | Sugar: 8.7 g
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