Thai-Fish and Coconut-Rice

(For norsk oppskrift, klikk her: Fisk og ris – på Thai-vis)

Norwegian Health Authorities recommend eating fish for dinner two to three times a week and this is an advice I try to follow. I find it difficult to vary the fish dishes, and am therefore always on the lookout for exotic and new ways to prepare the delights from the ocean. I am happy to present a dish my family love.

Fisk og Rispå Thai-vis (1)

Thai Inspired Fish and Rice

  • Servings: 4
  • Difficulty: easy
  • Print

Oven baked Fish with Coconut Rice and Fresh Thai Dressing.


Coconut Rice:

  • 500 ml jasmine rice
  • 2 cans of coconut milk
  • 200 ml water

The fish:

  • 4 fish fillets (flounder, cod or other whitefish)
  • 4 teaspoons of peanut oil
  • a handful fresh coriander
  • 1 red chili (seeds are optional)
  • 1 tablespoon grated ginger
  • pepper to taste

Thai Dressing:

  • 1 red chili (if you like hot, leave the seeds in)
  • 2 lemon grass
  • 3 tablespoons crushed ginger
  • 1 Chinese garlic
  • 8 tablespoons lime juice
  • 4 tablespoons fish sauce
  • 4 teaspoons peanut oil


Preheat the oven to 180 degrees Celcius.

Coconut Rice: 

Rinse the rice and add it to a saucepan. Pour over 2 cans coconut milk and 200 ml water. Bring to a boil while stirring, Turn the heat to low and put on the lid – simmer for 10-12 minutes until the liquid is absorbed in the rice. Use a fork to stir air into the rice before you serve.

The fish: 

Put the fish in an oven-safe dish and sprinkle over oil and freshly ground pepper. Sprinkle with fresh coriander, finely chopped red chili and grated ginger. Place it in the preheated oven. The cook time is depending on what type of fish you are using and the size of the fillets. Approximately 15 minutes, but pay attention and take it out of the oven when the fish starts to flake.

Thai Dressing: 

Put all the ingredients in a blender and wazz it up good. Put in a bowl to serve.



A super good fish dish

(Norsk versjon: Torskebunter)


This yummy dish is perfect for wrapping in tinfoil and cook in the embers of a fire, or on your grill, or like I did here – in the oven. The cheese and the ham will melt together and make the best taste on both the fish and the sauce.

This slideshow requires JavaScript.


  • 500 gram cod, plaice, Pollock – skinned and boneless
  • 1 bundle of green asparagus
  • 100 gram blue cheese, like Roquefort
  • 5-6 rashers serrano ham, or similar
  • Just a tiny bit of butter or oil for the tin or tin foil.

Cut the fish in portion size pieces. If you want to do it real pretty; place a rasher of ham on your cutting board, place on it 2-3 asparagus, then the fish, then the blue cheese. Wrap the ham around the bundle, and place the whole thing in a tin or tinfoil. My fish was frozen solid, so I just placed it in layers in the baking ting.

Place your tin foil packages in the embers of a fire, on a grill or cook it in the oven on 200 degrees Celsius. How long to cook it for will vary with what kind of fish you are using and how thick the pieces are. I left mine in for 30 minutes. When the fish starts to flake – then it is done!

Serve with good bread to dunk in the sauce!


Pork Tenderloin in Oyster sauce

(Norwegian version: Svinemørbrad i Østerssaus)

I am so lucky that I have a mother-in-law that totally rocks the pots and the pans in the kitchen, and today I present one of her signature dishes. This is a very easy dinner, perfect for entertaining as you can do most the work beforehand. The Sauce is so yummy that you can eat it like soup!


1-13166053_10153910703831622_4147721138904238581_nPork Tenderloin with oven baked vegetables

3-4 persons:

1 pork tenderloin

1 bottle oyster sauce

3 dl cream

1 tsp red wine vinegar


Potatoes and whatever vegetable you like.

Oil, salt, pepper, various dried herbs


I like potatoes, onion, garlic, sweet potatoe, carrot, parsnip and beets.

Put the tenderloin in an oven safe skillet, pour the oyster sauce over it. Turn the meat around to make sure you get oyster sauce all over it. Put it in the fridge for a couple hours, but if you skip this step it’s not the end of the world. Cook in oven at 200 Celsius for about 1 hour. (As you see on the pictures, I made two because we had guests)


As the meat needs to rest for about 15 minutes before you cut it, it is a good time to start the vegetable right after you put the meat in the oven.

Cut potatoes into suitable pieces and place them on a bake tin. Peel and cut the vegetables and put them on the bake tin. Drizzle with vegetable oil, and season to taste, and put it in the oven. Cook for about 45-60 minutes.

Take the tenderloin out of the oven and leave to rest. Pour the oyster sauce into a small pan. Add the cream and bring to the boil. Plop in a dash red wine vinegar to taste.

Cut the tenderloin into suitable pieces, and serve with the oven baked vegetable and the fantastic sauce!

(You can of course serve this with rice, mashed potatoes, salad, or whatever tickles your fancy)