Halibut with Thai Coconut Sauce


Halibut with Thai Coconut Sauce

  • Author: Adapted from Pamela Salzman



Serves 4

  • 1 can full-fat coconut milk
  • 3/4 C chicken or fish stock
  • Juice from 2 small limes
  • 1 2-inch piece of ginger, peeled and grated
  • 3 cloves garlic, peeled and minced
  • 1 1/2 teaspoons fish sauce
  • a pinch of crushed red chili flakes
  • 1 large handful of fresh chopped cilantro (set aside a tablespoon or two for garnish)
  • 3 scallions, trimmed and thinly sliced into rounds (set aside a tablespoon or two for garnish)
  • 1 1/22 cups of snow peas or broccoli florets
  • Sea salt
  • Freshly ground black pepper
  • 4 halibut fillets, 4-6 oz each, washed and dried 
  • Neutral oil like avocado or grapeseed
  • Cooked white or brown rice for serving, 1 – 1 1/2 cups cooked rice per person


In a large skillet, combine coconut milk, stock, lime juice, ginger, garlic, fish sauce, and chili pepper. Bring to a boil over high heat and cook until sauce has thickened slightly, about 10 minutes. Add your snap peas or broccoli florets.

Stir in the cilantro and the green onion. Season with sea salt and black pepper. Reduce the heat to a simmer and prepare your fish.

Preheat the oven to 350 degrees. Season both sides of the fish with sea salt and black pepper. In a medium fry pan (non-stick can be helpful if you are worried the fish is going to stick to the pan), heat a few tablespoons of neutral oil on medium-high. Once the pan is hot, carefully place the halibut fillets in the pan. If the pan can only fit two at a time, its ok to prepare them in batches. Cook for 1-2 minutes on each side or until a golden crust has formed. Then, turn the heat off and place the pan into the oven for another 2-3 minutes or until the fish has cooked through. Cooking time will depend on how thick the fish is. The thicker it is, the longer it takes to cook all the way through. 

Once the fish is done, remove it from the oven. Divide your rice into individual bowls. Place the fish on top of the rice. Scoop a few ladles of the coconut broth and veggies on top. Finish with cilantro and scallions. Serve.

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