Crispy Chili Coconut Fish with Rice

Ingredients (2–3 servings)

For the Fish

• 2 white fish fillets (cod, halibut, or sea bass)

• 2 tbsp olive oil

• 1 tsp paprika

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

Coconut Chili Sauce

• 1 cup coconut milk

• 1 tbsp red curry paste

• 1 tbsp fish sauce

• 1 tsp brown sugar

• 1 tbsp lime juice

• 1 clove garlic, minced

• 1 tsp grated ginger

Vegetables

• 1 cup baby spinach

• ½ red onion, sliced

• 1 red chili, chopped

• 1 tbsp sesame seeds

For Serving

• 2 cups cooked jasmine rice

• Fresh cilantro

• Extra chili slices

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Instructions

1. Cook the Rice

Prepare jasmine rice according to package instructions and keep warm.

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2. Season the Fish

Pat the fish dry and season with:

• paprika

• salt

• black pepper

• garlic powder.

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3. Sear the Fish

1. Heat olive oil in a skillet over medium-high heat.

2. Cook the fish 3–4 minutes per side until golden and crispy.

3. Remove and set aside.

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4. Make the Coconut Chili Sauce

In the same pan:

1. Sauté garlic and ginger for about 30 seconds.

2. Add:

   • coconut milk

   • curry paste

   • fish sauce

   • brown sugar.

3. Simmer for 3–4 minutes until slightly thick.

4. Stir in lime juice.

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5. Add Vegetables

Add:

• spinach

• sliced onion

• chopped chili

Cook briefly until spinach wilts.

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6. Assemble the Dish

1. Place rice on the plate.

2. Spoon vegetables and sauce over the rice.

3. Add the crispy fish on top.

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7. Garnish

Top with:

• sesame seeds

• fresh cilantro

• chili slices.

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⭐ Tips

• Use panko breadcrumbs on the fish for extra crispiness.

• Add lemongrass to the sauce for more Thai flavor.

• Substitute fish with shrimp or chicken.