Skip to main content

Thai-Inspired Coconut Halibut Simmer

With Mazola® Canola Oil

Serving Size Icon



Total Time Icon



Skill Level Icon




  • 1 lb (454g pkg) boneless, skinless Halibut Fillets, fresh or thawed
  • ¼ teaspoon salt
  • ½ teaspoon fresh cracked pepper
  • 1 lime, zested and juiced
  • 1 tablespoon Mazola Canola Oil
  • ¼ cup shallots, diced
  • 1 tablespoon fresh ginger, finely grated
  • 2 cloves of garlic, minced
  • 1 stalk lemongrass, lower thick end, outer layers removed, finely minced
  • 1 chinese eggplant, halved lengthwise, then cut into ½“ slices
  • 1 zucchini, halved lengthwise, then cut into ¼” slices
  • 1 cup green beans, cut into 1 ½“ lengths
  • 1 can (400mL) coconut milk
  • 1 tablespoon fish sauce
  • 1 red pepper, cut into ¼“ slices
  • 1 Thai red chili, thinly sliced, seeds removed (optional)


  • 2 scallions, sliced thinly (green parts)
  • ¼ cup fresh chopped cilantro
  • Lime juice


  1. Season halibut with salt, pepper, and 1-tablespoon lime juice, set aside.
  2. Heat a Dutch oven pot over medium-high, once hot add oil, shallots, ginger, garlic and lemongrass and cook for 2 minutes.
  3. Add eggplant, zucchini and green beans, sauté for 3 minutes more. Pour in the coconut milk, fish sauce and lime zest, gently stir to combine, bring to a boil then reduce heat and simmer over medium-low.
  4. Add red peppers and chili (if using), stir and then lay halibut pieces on top, cover, and simmer for 6 to 8 minutes, or until fish is cooked through depending on the thickness of your pieces.
  5. Turn off heat and let stand a few minutes before serving.
  6. Garnish with scallions, cilantro and remaining lime juice. Season with salt and pepper to taste.
  7. Serve with jasmine rice.