Haddock in Coconut Sauce with Basil and Cherry Tomatoes

Basil and tomatoes are not the first ingredients that come to mind when cooking haddock but this combination works really well. It is one of my favourite fish recipes and also very easy to prepare.

You will find organic Thai curry paste in most health food stores (or larger supermarkets). Note that it is important to use fresh basil leaves (and not dried).

This recipe always surprises me as the flavours work well together

This recipe is:

  • Egg free
  • Gluten free
  • Nut free

This recipe is easy to make:

  • Lactose (dairy) free

Haddock in Coconut Sauce with Basil and Cherry Tomatoes

Serves 3-4


  • 450 grams (15¾ oz) white fish such as haddock, cod or halibut (it's best to buy the fish already scaled and trimmed of bones)
  • 1 garlic clove, chopped finely
  • 175 grams (6¼ oz) cherry tomatoes, sliced in halves
  • 20 fresh basil leaves, torn or chopped coarsely
  • 2 tablespoons coconut flakes
  • 250 millilitres (8¾ oz) semi-skimmed milk
  • 2 tablespoons organic Thai curry paste (red)
  • 1 tablespoon fish sauce (Nam Plah)
  • 1 teaspoon coconut oil
  • 25 grams (¾ oz) corn flour or potato flour
  • A pinch of salt (Himalaya or sea salt) and pepper (black)


  1. Peel the garlic clove and chop finely or crush with a garlic press.
  2. Cut the 175 grams cherry tomatoes in halves.
  3. Chop or tear the 20 basil leaves coarsely.
  4. In a medium bowl, combine the garlic, 2 tablespoons coconut flakes, 2 tablespoons curry paste, 1 tablespoon fish sauce, 250 millilitres semi-skimmed milk and half of the basil leaves.
  5. Cut the fish into small pieces.
  6. Place the 25 grams corn flour or potato flour in a small bowl and add a pinch of salt and pepper.
  7. Coat the haddock pieces in the flour.
  8. Heat 1 teaspoon coconut oil in a large frying pan.
  9. Add the fish to the pan and cook for 3-4 minutes. Add a couple of tablespoons water to the pan if needed.
  10. Pour the curry paste mix from the bowl into the pan.
  11. Add the halved cherry tomatoes and let simmer for 5 minutes. Do not overheat as the tomatoes should hold their shape. Do not stir once the tomatoes have been placed in the pan.
  12. Add the remaining 10 basil leaves.
  13. Serve with brown rice and slices of baguette.


  • Be careful when you bite into the tomatoes, they will be piping hot!
  • You can use oat milk or rice milk instead of the semi-skimmed milk.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.   
  • The coconut flakes are even better when toasted. Heat a small frying pan and place the coconut flakes on the pan without any oil. Heat for 5-6 minutes on high heat.