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Spicy Thai-Inspired Coconut Cod with scallions, cilantro, and lime. Serve this simple skillet meal over rice for a vibrant dinner in 30 minutes.
Table of Contents
Why You’ll Love this Thai Coconut Cod
This easy weeknight dinner boasts bold flavors with a beautiful blend of Thai-inspired ingredients.
Much like my other go-to seafood skillet meals (Creamy Coconut Shrimp and Mediterranean Salmon), this one is fast enough for a weeknight but special enough for company.
It features sautéed aromatics and flaky cod fillets in a lux coconut curry broth. Garnishing with a flurry of fresh herbs and squeeze of lime helps balance the richness of the sauce.
I love using cod in this recipe because its mild, palatable flavor and flaky white texture give it endless versatility.
If you love recipes like this, be sure to also check out my reader-favorite Mediterranean Baked Cod.
The Ingredients
- Cod: You need 1.25 lbs cod sliced into 4 equal portions. Cod is light and flaky with a mild flavor – perfect for absorbing bold Thai flavors.
- Bell Pepper: For a pop of color and sweetness, I prefer using red bell pepper over the other colors.
- Shallots: The sweetness of sautéed shallots is especially delicious in the sauce, however yellow onion will also work.
- Garlic + Ginger: This mighty duo creates an aromatic foundation for the sauce. I strongly suggest using fresh garlic and ginger, which pack a bigger punch than dried.
- Coconut Milk: Full-fat coconut milk lends creamy, silky richness to the sauce.
- Red Curry Paste: A mix of red chili pepper, garlic, lemongrass, coriander, and kaffir lime make this condiment extremely fragrant and flavorful.
- Fish Sauce: You may be questioning the need for fish sauce when cooking fish, but since cod is so mild, the fish sauce just gives the dish that extra oomph. Alternatively, you can use oyster sauce or even soy sauce.
- Garnishes: A mix of chopped scallions (green onion) and cilantro add a fresh finish. If you’re not a cilantro fan, basil (or Thai basil) is a great substitute.
Substitutions and Additions:
- Add Spinach: To slip in some green leafy goodness, add 2 to 3 handfuls of fresh baby spinach or chopped bok choy to the aromatic mixture (before adding the coconut milk).
- Use a Different Fish: In place of cod, halibut, haddock, or pollock will work well.
- Add Extra Spicy: This dish already packs a good dose of heat, however you can also add 1 minced Thai chili (bird’s eye chili) or a drizzle of chili oil.
- Serve with Noodles: If you prefer noodles over rice, I suggest using Pad Thai or Maifun noodles.
Step-by-Step Instructions:
Step 1: Sauté aromatics, including bell pepper and shallots, until soft, about 4 to 5 minutes. Stir in garlic, ginger, and red curry paste; cook 2 more minutes.
Step 2: Add coconut milk and fish sauce; bring mixture to a simmer.
Step 3: Pat cod dry with a paper towel, and season generously with salt and pepper. Arrange cod fillets in skillet.
Step 4: Gently simmer, covered, until the cod is flaky, about 10 to 12 minutes. Remove from heat and garnish Thai coconut cod with herbs and lime.
Serving Suggestions:
- Rice: I love serving this Thai coconut cod over long-grain white rice, such as Jasmine or Basmati.
- Noodles: If you prefer noodles over rice, serve over Pad Thai, soba, or Maifun noodles.
- Cauliflower Rice: For a lower carb (but equally delicious) option, serve the fish and sauce over cauliflower rice.
How to Store and Reheat:
- Store: Transfer leftover fish and sauce to airtight container and refrigerate for 3 days.
- Reheat: While you can microwave individual portions in a pinch, I prefer to rewarm this dish in a skillet over medium-low heat. To prevent the cod from drying out, cover the skillet while it’s reheating.
More 30 Minute Fish Dinners:
If you give this Thai Coconut Cod a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates.
Thai-Inspired Coconut Cod
Equipment
- Large skillet
Ingredients
- 1.25 lbs. cod fillets, cut into 4 portions
- Kosher salt and black pepper to taste
- 2 Tbsp. extra-virgin olive oil
- 1 small red bell pepper, thinly sliced (about 1 heaping cup)
- 1/2 cup minced shallots
- 3 garlic cloves, minced
- 2 Tbsp. minced fresh ginger
- 2 Tbsp. Thai red curry paste*
- 1 (13.5-oz.) can coconut milk
- 1 tsp. fish sauce
- 2 Tbsp. fresh lime juice (from 1 lime)
- 1/3 cup finely chopped scallions (green onion)
- 1/3 cup fresh cilantro, roughly chopped or torn (sub basil or Thai basil leaves)
- Cooked white rice or rice noodles for serving
Instructions
- Pat cod fillets dry with a paper towel and season generously with salt and black pepper.Heat oil in a large skillet over medium heat. Once hot, add bell pepper and shallots; cook 4 to 5 minutes, until soft. Add garlic, ginger, and red curry paste; stir to combine. Cook 2 minutes, until aromatic, and season with a pinch of salt.
- Add coconut milk and fish sauce; bring mixture to a simmer. Nestle seasoned cod fillets in skillet, cover, and reduce heat to medium-low. Very gently simmer until the cod is cooked through and easily flakes with a fork, about 10 to 12 minutes depending on thickness.Turn off heat and squeeze in fresh lime juice. Garnish with green onion and cilantro, and serve over rice or rice noodles.
Notes
- Red curry paste can be quite spicy. For less heat, reduce curry paste to 1 Tablespoon and add 1 – 2 teaspoons of curry powder.
- Store: Transfer leftover fish and sauce to airtight container and refrigerate for 3 days.
- Reheat: While you can microwave individual portions in a pinch, I prefer to rewarm this dish in a skillet over medium-low heat. To prevent the cod from drying out, cover the skillet while it’s reheating
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Hi Ms Jamie, can I use grouper fillet instead of cod fillet?
Absoultely delighful and easy dish
Hi , can I use frozen fish? As in do I need to thaw it first or directly use it frozen? Thanks.
This dish is so easy to make and tastes delicious. I’ve forwarded this recipe to a few friends and they all rave about it. Simple and healthy
Loved this!
Easy and delicious
It was very good on the first try. Will make it again make with chicken.
Delicious! We tried it on crostini.
My family and I loved this recipe. We are receiving a monthly shipment of fish from Alaska so I an always looking for good new recipes. This had the right amount of heat, citrus, and creaminess. Will definitely use it again.