CORIANDER THAI FISH
With a fragrant marinade bursting with coriander, garlic and ginger, this white fish recipe is one of our favorites! A winner any night of the week, it pairs well with all your Asian-inspired sides.
Ingredients + Preparation
- White fish: Halibut, Tilapia or Cod (Three fillets)
- Lime (Half, for juicing)
- Coriander (One cup, chopped)
- Veggie stock cube (1/2)
- Olive oil (2 tbsp + some for cooking)
- Garlic (Three cloves, minced)
- Ginger (Size of thumb, skin removed and minced)
- Fish sauce (2 tsp)
- Red chili (To taste)
1. In a mixing bowl, combine lime juice, coriander, veggie stock, olive oil, garlic, ginger, fish sauce and red chili. Try to grind the ingredients together for the best flavor!
2. Add the fillets to the bowl and coat thoroughly. Leave to marinate, the longer the better!
3. On medium-high heat, place the fish in heated olive oil. Cook for 4-5 minutes per side, or until the fish looks opaque and cooked through.
Columbia Valley, Oregon, USA
The lime and pear in the Pinot will bring out the ginger and coriander. Be mindful of how much chili you add to your dish, as large amounts can influence which wine to pair: simple rule if the food is spicy you'll typically need a wine with a bit more sweetness to pair it with.
Tips + Tricks
- The quality of the fish will make a big difference, so try and find your local best. This will vary greatly depending on where you live, but have a chat with your neighborhood fishmonger to get the freshest available!
- After removing the fish there might be some of the marinade in the pan. This can be cooked a bit further on medium heat to caramelize. It makes a great topping!
High in protein, zero carbs - and interestingly high in selenium, a favorite antioxidant of mine critical in metabolism and thyroid function! Nutrients in this recipe boost your immune system, are good for your brain and heart, what's not to like?