Name: Grilled Halibut in a Mango Coconut Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2 as a main dish with rice or 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; Two 6 oz (175 g) halibut fillets; 3 garlic cloves, minced; 2 teaspoons freshly squeezed lime juice; 2 teaspoons palm or brown sugar; 2 teaspoons oyster sauce; ¼ cup (42 g) diced fresh mango, puréed in a blender; 1 tablespoon finely chopped fresh coriander leaves (cilantro); 2 tablespoons honey; 1 tablespoon minced lemongrass; 1 tablespoon minced galangal or fresh ginger; 2 tablespoons unsalted butter; ½ teaspoon salt; 2 garlic cloves, minced; 1 tablespoon fish sauce (nam pla); 2 teaspoons Asian chili sauce, preferably Sriracha; 1 cup (250 ml) coconut milk; 1 tablespoon finely chopped green onions (white and green parts)

Preparation info

Serves
2
as a main dish with rice

Difficulty
Easy
Ready in
35 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Breezy, light, and healthy, this recipe is the perfect dish to grill on a warm summer night paired with a glass of sauvignon blanc. The mango coconut sauce is so delicious I love to drizzle it on shrimp, roast chicken and any type of grilled fish. I usually make a double or triple batch and freeze the rest because it’s so great to have on hand.