Goan Fish Thali
Pan-fried white fish with a vibrant coconut-curry sauce, finished with fresh lime and cilantro. A restaurant-quality one-pan meal ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- ¾ lb white fish fillets (cod, halibut, or tilapia)
- ¾ cup coconut milk
- 1.5 tablespoon red curry paste
- 1 whole lime (zested and juiced)
- ¼ cup fresh cilantro, chopped
- 1 to taste salt and pepper
Instructions
- 1
Pat the fish fillets dry with paper towels, using gentle downward pressure on both sides until no water beads remain, so the surface will sear properly.
- 2
Zest the lime by rubbing the yellow skin side (not the white) against a microplane grater until you have fine shreds about the size of confetti.
- 3
Cut the same lime in half lengthwise from the pointed tip to the rounded base, then squeeze each half over a small bowl to collect the juice.
- 4
Chop the fresh cilantro leaves and tender stems into pieces roughly the size of a lentil, keeping the color-coding (bright green leaves, pale green stems together).
- 5
Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Place both fish fillets skin-side up in the hot skillet and cook without moving for 4 minutes until the underside turns golden and slides easily from the pan when you nudge it with a spatula.
- 7
Flip each fillet gently using a fish spatula, sliding it underneath skin-side down, and cook for 2 more minutes until the flesh is opaque throughout when you press it with your finger.
- 8
Slide the cooked fish fillets to the side of the skillet, leaving space next to them in the center.
- 9
Add 1.5 tablespoons of red curry paste to the empty space and stir it constantly for 30 seconds until it smells powerfully fragrant and begins to darken slightly.
- 10
Pour in 0.75 cup of coconut milk and stir with a wooden spoon, scraping any browned bits from the pan bottom, until the sauce is uniform and silky, about 1 minute.
- 11
Pour the lime juice into the sauce and stir once, then taste a tiny spoonful and add salt and pepper until it tastes balanced and bright.
- 12
Slide each fish fillet into the sauce, turning it once to coat both sides lightly, and let it warm in the sauce for 30 seconds.
- 13
Transfer each fish fillet to a plate using a fish spatula, then spoon the sauce evenly over both fillets.
- 14
Sprinkle the chopped cilantro and lime zest over the top of each plate, creating a small mound in the center of the fish.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- fish spatula
- paper towels
- microplane grater
- small bowl
- wooden spoon
- chef's knife
- cutting board
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