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Thai Cod with Lime

Zesty, Aromatic
Home / Recipe / Thai Cod with Lime

This recipe pairs cod fillets with lime, ginger, garlic, and fresh coriander for a light and satisfying meal. Cod is an excellent source of lean protein and cooks quickly, making it perfect for weeknight dinners when you want something healthy without the fuss.

Serves: 2
Cook Time: 30 minutes
Ingredients
  • 2 thick cod fillets (about 180-200g each), skinless
  • 2 tablespoons coconut oil (or olive oil)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 red chilli, deseeded and finely sliced (adjust to taste)
  • Zest and juice of 2 limes
  • 1 tablespoon fish sauce (or coconut aminos for a milder option)
  • 1 tablespoon Braggs Aminos or coconut aminos
  • 1 teaspoon sesame oil
  • 100ml coconut milk (use light coconut milk for lower calories)
  • 1 teaspoon coconut sugar or a pinch of stevia (optional)
  • Fresh coriander, roughly chopped (about 3 tablespoons)
  • 2 spring onions, sliced diagonally
  • Sea salt and black pepper
  • Lime wedges for serving
  • Optional: fresh Thai basil or regular basil

Directions

  • Pat the cod fillets completely dry with kitchen paper. Season both sides lightly with sea salt and black pepper. Let them sit at room temperature for 10 minutes.
  • In a small bowl, mix together the lime juice, fish sauce, Braggs or Coconut Aminos, sesame oil, and coconut sugar (if using). Set aside.
  • Heat 1 tablespoon of coconut oil in a large, non-stick frying pan over medium-high heat.
  • Place the cod fillets in the pan, presentation side down first. Don’t move them. Cook for 3-4 minutes until a golden crust forms.
  • Gently flip the fillets and cook for another 2-3 minutes on the other side. The fish should be opaque white throughout and flake easily. Remove the fish from the pan and set aside on a warm plate.
  • In the same pan, reduce heat to medium and add the remaining tablespoon of coconut oil. Add the minced garlic, grated ginger, and sliced chilli. Stir-fry for 1 minute until fragrant.
  • Add the lime zest and cook for 30 seconds, stirring constantly.
  • Pour in the sauce mixture, along with the coconut milk. Stir to combine and bring to a gentle simmer. Let it bubble for 2-3 minutes until slightly reduced. Taste and adjust seasoning.
  • Remove from heat. Stir through half the fresh coriander and spring onions.
  • Place the cod fillets on serving plates. Spoon the aromatic sauce over the top. Garnish with the remaining coriander, spring onions, and Thai basil if using. Serve immediately with lime wedges on the side.

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