Thai Fish Mini Muffins With Coconut Tuna Recipes

FISH FILET IN THAI COCONUT CURRY SAUCE

Fish Filet in Thai Coconut Curry Sauce image

You can use any type of fish filet for this delicious curry dish like halibut, tilapia, or cod. I have also cooked chicken in the same curry sauce before. Serve with plenty of rice.

Provided by barbara

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
3 shallots, finely chopped
2 tablespoons red curry paste
1 (14 ounce) can coconut milk
1 cup chicken broth
½ teaspoon white sugar
salt and ground black pepper to taste
4 white fish filets
¼ cup chopped fresh cilantro
¼ cup green onions, chopped
½ lime, juiced
½ lime, cut into wedges

Steps:

Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 13.3 g, Cholesterol 57.6 mg, Fat 26.1 g, Fiber 2.1 g, Protein 43.3 g, SaturatedFat 19.4 g, Sodium 2225.9 mg, Sugar 3 g

THAI FISH FILLETS AND SHRIMP IN COCONUT MILK

Thai Fish Fillets and Shrimp in Coconut Milk image

I've been making this for DH for years, I don't always follow the recipe exactly, more in theory. So you can play with it a bit. The original recipe doesn't have shrimps, but I like them, and I don't eat fish, so it works quite well. I'm guessing at the amount of shrimp/prawns, use what looks good to you. If I don't have coriander roots, I use fresh chopped leaves. From Step-By-Step Thai Cooking

Provided by Karen Elizabeth

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 long green chilies
2 small red chilies
400 g firm white fish fillets
300 g peeled prawns or 300 g shrimp
2 stems lemongrass
2 coriander, roots
4 kaffir lime leaves
2 cm fresh ginger, thinly sliced
2 garlic cloves, crushed
3 spring onions, white part only, finely sliced
1 teaspoon soft brown sugar
1 cup coconut milk
1/2 cup coconut cream
1 tablespoon fish sauce
salt
2 -3 tablespoons lime juice

Steps:

Heat a wok, or large pan, until hot, add whole chillies and roast until just beginning to brown all over. Remove the chillies from the wok, cool and slice.
Cut the fish into 5 cm pieces.
Bruise the lemongrass and coriander roots by crushing them with the flat side of a knife.
Add lemongrass, coriander roots, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok.
Stir to combine, bring to the boil.
Reduce heat and simmer, uncovered, for two minutes.
Add the fish pieces and prawns/shrimp, and simmer gently for 2 - 3 minutes, or until the fish is tender.
Stir in the coconut cream.
Stir through the chopped chillies, fish sauce, salt and lime juice, to taste.
Serve on steamed white rice.

THAI FISH MINI MUFFINS WITH COCONUT & TUNA

Thai Fish Mini Muffins With Coconut & Tuna image

Yummy mini thai fish muffins that tast GREAT! I serve these as starters or just finger food - everybody asks for the recipe so here it is enjoy. So easy to make......

Provided by Lil Ms Tropical

Categories Tuna

Time 35m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

1 (13 1/2 ounce) can coconut milk
450 g tuna in brine
120 g rice vermicelli
1 tablespoon Thai curry paste (any)
3 large eggs
1 tablespoon curry powder
1 red onion
2 garlic cloves (minced)
1 fresh chili pepper
1 teaspoon grated fresh ginger
1/2 cup of chopped fresh coriander

Steps:

Fry off the onion, ginger, chilli and garlic.
Put rice vermicelli into a large bowl and pour over boiling water - leave until soft then drain. Cut up into small pieces with scissors.
In a very large bowl put in the two cans of tuna drained, vermicelli, onions, garlic, chili and ginger, 3 eggs, curry past and powder and finally the coconut milk. Mix all up together.
Preheat oven to 200c grease small muffin tin and spoon mixture into each section to the top. Cook until muffin springs back. Ease out of tin and leave to cool. Serve with a bowl of sweet chilli sauce as a dip YUM!

Nutrition Facts : Calories 127.7, Fat 4.9, SaturatedFat 3.1, Cholesterol 26.6, Sodium 91, Carbohydrate 13.9, Fiber 0.3, Sugar 8.9, Protein 6.8

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