{"id":2408,"date":"2026-03-12T12:38:05","date_gmt":"2026-03-12T12:38:05","guid":{"rendered":"https:\/\/prisedujour.com\/?p=2408"},"modified":"2026-03-12T12:38:09","modified_gmt":"2026-03-12T12:38:09","slug":"easy-thai-inspired-coconut-walleye","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2026\/03\/12\/easy-thai-inspired-coconut-walleye\/","title":{"rendered":"Dor\u00e9 dans une sauce tha\u00eflandaise \u00e0 la noix de coco"},"content":{"rendered":"
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Easy Thai-inspired Coconut Walleye<\/h2>Cuisine: Thai<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

1<\/p>hour <\/span>

10<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1.5 lbs of walleye fillets, skinless, boneless, cut into portions<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of neutral oil<\/span><\/p><\/li>

  • <\/span>

    1 small onion, diced finely<\/span><\/p><\/li>

  • <\/span>

    3 cloves of garlic, minced<\/span><\/p><\/li>

  • <\/span>

    2 tbsp of fresh ginger, minced or grated<\/span><\/p><\/li>

  • <\/span>

    2 tsp of thai red curry paste, or more to taste<\/span><\/p><\/li>

  • <\/span>

    1 can (400 ml) of coconut milk<\/span><\/p><\/li>

  • <\/span>

    2 tsp of fish sauce<\/span><\/p><\/li>

  • <\/span>

    1 lime, sliced<\/span><\/p><\/li>

  • <\/span>

    salt and pepper to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Season the fish with salt. Heat oil in a large deep pan over medium heat. Add the onion and cook until softened, about 5 mins. Add the garlic, the ginger and the curry paste. Cook until fragrant, about 2 minutes.<\/li>
    • Add the coconut milk and fish sauce. Bring to a simmer and adjust seasoning with a bit of salt, to taste. Add the lime slices and the fish pieces on the lime slices. <\/li>
    • Cover with a lid and cook until the fish is opaque and is fork tender, about 6 to 8 minutes.<\/li>
    • The recipe is that simple! Serve the fish with a generous ladle of sauce on jasmine rice, topped with your choice of cilantro, scallion, chili oil, chili crisp, or crushed peanuts.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The walleye can be replaced by firm white-fleshed fish from the grocery store, such as halibut or cod.<\/li>
      • The walleye can be replaced by wild caught firm white-fleshed fish, such as pike, burbot or bass.<\/li><\/ul>\n\t\t\t\t<\/div>