Reviewed: Jan. 11, 2009

While I did not follow this recipe, but mostly got inspired by it, I did combine the onions and coconut milk (I used hot Berber spice, curry, dried ginger,lemon juice and a handful of flaked coconut at the end) and simmered the fish. This was something that I never do with fish(usually always flour and pan fry). The whole family from my 3 year old to my 13 year old, enjoyed it and ate everything up, no leftovers. And the most incredible thing was that I did it with frozen fillets (I was in a jam) and still it was lovely. Thanks for the inspiration!

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Reviewer:

Brigitte B

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Dec. 31, 2008

This was very good! I didn't have coconut juice since we're about 20 minutes from the closest asian store so I used what I had in hand (guilty!); coconut cream called Coco Real usually used for our pina coladas! Since it's pretty sweet I used half and the rest just water. I didn't have turmeric so I googled the next best and it said dry mustard, since I didn't have that guess what? A squirt of it didn't alter the taste and added a bit of color! It came out sweet, tangy, perfect! Loved it!

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Reviewer:

yolandadq

Cooking Level: Intermediate

Home Town: Hollister, California, USA

Living In: Orlando, Florida, USA

Reviewed: Nov. 26, 2008

Restaurant quality and presentation. So yummy!

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Reviewer:

ROSIESHOME

Reviewed: Oct. 22, 2008

This was a very good dish. I doubled the recipe so there was enough to put on the rice. My husband liked it. Would make it again.

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Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Kenmore, Washington, USA

Reviewed: Sep. 16, 2008

This recipe needs a lot of work. It is known that Thai food has to be well balanced salty, sweet, sour and hot. I have used fish sauce instead of the salt, added a bit of sugar, a squeeze of lemon and a chili. I have also used more lemongrass and added some shredded kafir lime leaves. it tasted a lot better.

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Reviewer:

Carol

Cooking Level: Expert

Home Town: Amman, Amman, Jordan

Living In: Dubai, Dubai, United Arab Emirates

Reviewed: Jul. 22, 2008

Absolutely delicious. I ground up the red pepper flakes in the blender with the rest of the sauce instead of sprinkling them on top.

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Reviewer:

amanda

Cooking Level: Intermediate

Reviewed: Jul. 19, 2008

We loved this! It was excellent, with one minor addition. I added 1 Tbsp of Thai Red Curry paste. I also used an entire can of coconut milk because my family likes to have extra sauce for the rice.

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Reviewer:

PADutchGirl

Home Town: Jonestown, Pennsylvania, USA

Reviewed: Jul. 13, 2008

Smelled fantastic, looked authentic, but tasted very bland. I think it just needs a little something extra to give it that authentic Thai kick, I'm just not sure what.

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Reviewer:

PANDORA19

Cooking Level: Intermediate

Reviewed: Jun. 16, 2008

This was delicious!!! I took the advice of some other reviewers and added curry paste in place of tumeric and was not at all disapointed! I love thai food and this definitely had good thai flavour. Don't skip the lemon grass!

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Reviewer:

PrincessKristy

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Apr. 2, 2008

very good recipe, be really careful with the lemon grass, too much and it makes the recipe a disaster, as I did on my first try, oops!! but still, a great recipe, I'll be using this again

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