Thai Coconut Fish Sticks


1 1/2 to 2 pounds halibut, skin removed and cut into “sticks” (You can use whichever fish you like. White fish works the best)
1/4 cup sweet rice flour
5 to 6 TBSP water
1 tsp Thai Kitchen red curry paste (it’s gluten-free)
1 tsp salt
2 cups shredded unsweetened coconut
Coconut oil for cooking

Peanut Dipping Sauce

1/4 cup creamy organic peanut butter
1/2 cup water (more if needed)
2 to 3 TBSP fresh lime juice
1 clove garlic, crushed (optional)
1 tsp. Thai Kitchen red curry paste
Salt to taste


Rinse the fish, cut into “sticks.” In a separate bowl whisk together the sweet rice, water, red curry paste, and salt.

Begin heating a large 11 or 12-inch skillet over medium heat. You want your skillet to be hot when adding the fish.

While your skillet is heating, place the fish into the rice flour/water mixture and coat evenly. Then add the shredded coconut and mix it with the fish to coat, using your hands to press the coconut into the fish sticks.

Add about 3 to 4 TBSP of coconut oil to your skillet. Make sure the oil spreads out quickly. This means your pan is hot enough. Add the fish sticks. (If making several batches, you may need to add more coconut oil.) Cook for 2 to 3 minutes on each side. Use tongs to flip them. You may need to cook yours shorter or longer depending on the thickness of the fish. The fish sticks will continue to cook after you remove them from the pan. You can check for doneness by breaking apart the thickest stick with a fork.

To make the peanut dipping sauce, whisk all ingredients together in a bowl. Add more water to desired consistency. Add salt to taste.


For a vegan version of this recipe (if you tolerate soy) try cutting extra firm tofu into sticks and marinating them in a mixture of brown rice vinegar, red curry paste, and tamari.

The sweet rice flour mixes well with the Thai flavors but feel free to use whatever flour you like.

Adapted from