{crispy seabass is tender and juicy on the inside, served with coconut milk infused with the flavors of lemongrass, ginger and basil}

This is going to sound crazy, but so far I have not found any thai restaurants in LA that can shake a spicy noodle at the places we used to go to in Atlanta. There was about five places we rotated between which were all owned by the same extended family, that spoiled us rotten and ruined thai food for me forever.

They knew us when we walked in, we always got a window table and a refreshing pitcher of ice water was promtly delivered. You could order enything on the menu “thai style” which added a fried egg with a runny yolk atop any dish. No questions asked. You want an egg on it, you got it. Nothing can compare to the fresh and vivid flavors our ATL Thai contingent could offer.

Chris and I even got engaged at one of those little places. I still have the receipt hidden behind a framed picture and a stolen brick from their walkway. This is now known as the Engagement Brick and has served me faithfully since as the ultimate drink coaster for my desk. See how perfect?

Sometimes I get so sad and weepy missing our favorite thai spots that I have to try and recreate one of our favorite dishes. Today is one such day, sniff.

This is very easy to make, you only need to dirty two pans. You could get away with just using a wok if you make the sauce, rinse the wok, and then fry the fish, which now thinking back is what I should have done. Anyway, you really have no excuse not to make this, but for goodness sake, please open the windows when you fry a fish! Here’s what you need besides open windows:

seabass or fresh fish of your choice {black cod, whole trout, use whatever light flakey fish you like and looks fresh that day}
1 cucumber
1 tomato
1 jalopeno
fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and smashed
2 stalks lemongrass, trim the tops off and chop roughly
2 limes
1 bunch fresh basil
1 can coconut milk
2 ts red thai chili paste
sweet rice flour, you can substitute cornstarch
sunflower oil
2-4 ts thai fish sauce
salt and white pepper

For the sauce, heat about a teaspoon of oil and then add the garlic, ginger, lemongrass, the zest of 1 lime, the juice of 1/4 lime, handfull basil leaves, and chili paste. Saute this all together for a few minutes to extract the flavors before addiding coconut milk and 2 ts fish sauce. Let this simmer for about an hour, taste to see if more fish sauce or chili paste is needed and then strain.

For the fish, heat about 2″ oil in a wok. Lightly salt and white pepper both sides of the fish and then dust with sweet rice flour. Tap off excess flour and add to the wok, top side down, when it’s good and hot. Cook until both sides are golden and then set aside onto paper towels.

In the meantime, slice up some cucumber, tomato and jalopeno. Arrange the vegetables on one side of the plate, place the fish in the center, and spoon the sauce all around. Top the fish with a piece of lime and some pretty stems of basil then take a dramatic bow, so what if your cat is the only one watching.

This is so delicious I cannot even tell you. The crispy cucumber and ripe tomatos are such a refreshing part of this dish so make sure you don’t forget them. Only serve this to people you want to love you forever and always…

{tags thai coconut fish recipe}