Recipe by:  Alexandra Muquet

Source:  A Recreated Thai Recipe by Alexandra Muquet

Serves:  4-6


  • 600 g fish
  • 1 Tbsp palm sugar, grated
  • 1 Tbsp fish sauce
  • 2 Tbsp lime juice
  • 1 Tbsp fresh ginger, chopped
  • 1 Tbsp fresh coriander root, chopped
  • 4 kaffir lime leaves, finely slivered
  • 1 Tbsp lemongrass, chopped thinly
  • 1-2 red chillis, slivered (empty seeds to reduce heat)
  • 2 Tbsp fresh coriander leaves
  • 400 ml (1-2 box) coconut milk (depending on how thick you like it. I usually put one box and add water)


  • In a saucepan, mix together coconut milk, ginger, coriander root, kaffir lime leaves, lemongrass, chilies, palm sugar, fish sauce and lime juice.
  • Bring to a boil, then reduce heat and simmer for 10 mins, not covered.
  • Add the fish fillets, cover and simmer for another 10 mins, without boiling. Remove from heat and add the coriander leaves.
  • Serve.

Download PDF here (more photos are in the PDF):  Thai Fish Fillets in Coconut Milk Alexandra Muquet