Go Back Email Link
A plate of food featuring a Thai-inspired grilled catfish fillet, a side of sautéed mixed vegetables, rice, and asparagus. A fork and knife are placed on the side of the plate, adding to this delightful coconut-infused feast.
Print

Thai Coconut Catfish Recipe

Stir Fried Fish! Good for you and yummy, too!
Course Main Dish
Cuisine Thai
Method Skillet
Main Ingredient Fish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Calories 581kcal
Author Kelli Miller

Ingredients

  • 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(s) cabbage chopped
  • ½ Cup(s) celery chopped
  • 2 Clove(s) garlic minced
  • 1 can 14 ounces Thai Kitchen® Coconut Milk
  • ½ teaspoon crushed red pepper flakes or to taste optional

Instructions

  • 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.
    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.
    COOK, uncovered, 5 minutes or until everything is thoroughly heated.

Nutrition

Serving: 1g | Calories: 581kcal | Carbohydrates: 15g | Protein: 40g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 15g | Cholesterol: 124mg | Sodium: 305mg | Fiber: 3g | Sugar: 5g
QR Code linking back to recipe