Howdy,
I was thinking about calling this a Thai Coconut Halibut, but really, it was about as authentically Thai as I am! 🙂 (I am of Scottish & Ukrainian decent for the record). Let’s just say it was inspired by the flavours of Thai food and the balance between, sweet, salt, sour and spice that you find in a lot of Thai cooking.
You will need…
- 2 to 4 six ounce Halibut fillets (I had 2)
- Juice of 1 lime
- 1 can of coconut milk
- a bunch of Thai basil, regular basil or cilantro (I used cilantro), chopped
- about 2-4 tbsp of fresh grated ginger. I didn’t measure
- about 1-2 tsp of sesame oil
- about 1-2 tsp (or more depending on how hot you like it) of garlic chili sauce
I wanted to add lemon grass to this marinade as well, but they didn’t have any at the store.
Combine all the ingredients in a big bowl…
Then in a plastic freezer bag, add the fish and marinade and gently smush it all around and put in the fridge for a few hours. I think I had mine in the fridge for about 6 hours.
I then lit the Large Egg and did a hybrid raised grid/indirect setup. You see I have a broken plate setter that I never threw out and saved for just this occasion. Big Green Egg sells a half moon stone that would accomplish the same thing, but I figured a broken plate setter would work.
I put the regular grid on the Egg first, then at the back I put the broken 2/3s of my plate setter, legs facing up, then on top of that I put my home made raised grid.
The idea here was to cook the pineapple direct but raised grid and to cook the fish indirectly, which I placed on the raised grid but above the plate setter.
This actually worked perfectly!!! If you don’t have a broken plate setter, the half moon stone might be a good investment.
I plated it up with a Chilled Thai Noodle Salad that I found on The Fig Tree, a fantastic local vegetarian cooking blog I came across recently.
In the end, the fish and the salad both turned out pretty good… I think I could have used a bit more chili sauce and a bit more sesame oil in both, but you never know with those things and don’t want to over power them on a first try.
Happy Egging!
Brian
WinnipEGGHeads 
coconut chilli sounds really nice 🙂
It worked out really well! I wasn’t sure how those ingredient would taste together, so mixed up a small batch of the marinade in a separate bowl first (before wasting a whole can of coconut milk) and tasted it. I think it needed more chili and sesame in the end, but the flavours did work really well together. I would play with the proportions next time and add the lemon grass if I can find it.
This looks delicious. I just sent the recipe off to my wife and we will be cooking this over the weekend, thanks for sharing.
Thanks for stopping by! My advice is to taste the marinade before you put the fish in it and adjust what you need to then. Good luck!
That sounds like a very healthy meal and I think I could eat all that (on a new diet, trying to get the diabetes back under control). And I’ve got a can of coconut milk I need to get rid of but was unsure what to do with it…if it hasn’t expired already.
I love coconut milk!!! But you have to watch, it can be high in fat. If you want to kick it up a bit, being from down in Texas, add some extra fresh hot peppers to the marinade. I have been working on dropping some pounds myself, which is why I’ve been cooking less meat and more fish and veggies.