Thai Coconut Catfish

Stir Fried Fish! Good for you and yummy, too!
Servings 4
Author Minnie


  • 4 catfish fillets or any firm white fish
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 orange bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 green bell pepper chopped
  • 1 cup cabbage chopped
  • ½ cup celery chopped
  • 2 cloves garlic minced
  • 1 can 14 ounces Thai Kitchen® Coconut Milk
  • 1/2 teaspoon crushed red pepper flakes or to taste optional


  1. SEASON fish with salt and pepper. Heat oil in large skillet on medium-high heat. ADD fish; cook 3 minutes on each side or until browned. Remove fish from skillet.
  2. ADD onion, bell peppers, cabbage, celery, and garlic to skillet; stir fry 3 minutes or until vegetables are tender. Stir in coconut milk and red pepper flakes; simmer 5 minutes on medium heat. Return fish to skillet, spooning sauce over fish.
  3. COOK, uncovered, 5 minutes or until everything is thoroughly heated.