You can have it all...

Never has the processing of your sport caught fish been easier. Fisherman's Processing is ready to show you how easy it is to have your catch processed More...


The game has changed! Today's angler realizes the importance of fisheries management and understand that more isn't better. Customers now take less fish, but demand a higher standard in the way their catch is handled. From state-of-the-art RSW storage to the finest procedures in the processing of their catch - they're guaranteed no finer product for their tables! Since 2010, We've set the bar for sport-caught fish processing. More...::

Fisherman's Processing 2837 Historic Decatur Rd. San Diego, CA 92106 (619) 255-3128

Conveniently located 1.2 miles from the Sportfishing Landing in Liberty Station!

Watch our Videos
Fisherman's Processing

Captain Pelican Phil's Galley

Recipe Archives

Fish in Thai Coconut Sauce

Hi folks, here is another great one that’s easy to make and works with all fish!

Fish in Thai Coconut Sauce
click image [+]

Ingredients as follows:
(4) - 6 ounce fish filets
4 - Tablespoons of vegetable oil
Hand full of chopped cilantro

Marinade as follows:
3/4 - Cup of coconut milk (unsweetened)
1/4 - Teaspoon of coriander powder
2 - Tablespoons of fish sauce (Asian isle at your market)

Topping as follows:
1-1/2 Tablespoons of fish sauce
1-1/2 Teaspoons of grated fresh ginger
1- Teaspoon of grated lime zest
1-1/2 Tablespoons of lime juice
1/2 Teaspoon of sugar
1 - clove of garlic pressed or minced fine
1 - sprig of green onion chopped fine
1 - fresh serrano chopped up fine (you can use a jalapeño for this also, but the lime juice mellows the heat of the serrano
3/4 - cup of shredded coconut (unsweetened)

Recipe as follows:

Place fish in marinade and coat well and put in the fridge while you toast the coconut and make the topping.  Toast the coconut in a dry frying pan over heat turning over and mixing till a light brown (careful not to burn).  Next, place 3/4 of the coconut in the bowl with the topping ingredients and mix well but retain 1/4 of coconut for the top.  (check taste and if you like more salt just add a little more fish sauce).  Next heat up oil in wok or a frying pan and take fish from marinade and shake off excess and fry for 3 to 4 minutes per side or until desired doneness and drain on paper towels.  Retain marinade and heat in sauce pan   and place on plated fish and then add the topping , coconut and garnish with it if desired  and a slice of lime.

ENJOY! The Pelican

[printer friendly recipe - Adobe PDF]

[back to recipes]