Fish in Coconut Milk
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I like to have a weekly balanced diet; a couple of meals with meat or poultry, a dinner with strictly salad 🥗, a pasta dish, as well as a meal with fish or seafood. If I don’t plan our menu, my husband would have meat and potatoes every day. On the other hand, I have to do that otherwise I would probably have pasta more than I should… I love pasta!
 
When it comes to fish 🐟, I’ve already shared several recipes with you; Sole Almondine, Asian Cucumber Salmon Rolls, Mediterranean Fish Fillet with Tapenade, Red Snapper en Papillote, Grilled Marlin Steaks and many more. Here’s another one to add to your folder… my Fish in Coconut Milk!
 
I just love this recipe 💖! I usually go bold with my spices and herbs but not in this one. It has a nice background of kaffir lime along with other exotic flavors. Its taste is delicate, yet flavorful. This Fish in Coconut Milk is mild and delicious, the kind of dish that everyone in your family will enjoy…
 
In the video 🎥, I use red snapper for my fish but you can always substitute it with other ones like tilapia, cod, flounder or any other white fish. If you have some fillets in your freezer, this is definitely a great recipe to use them in.
 
I like to serve this dish with plain white rice because I really want to savor the subtle taste from the ingredients. I also serve some Naan or other similar flat bread with it so I can dip it in the coconut sauce 🥥 mixture… yummy!
 
This one-pot Fish in Coconut Milk recipe is not over board with strong flavors but it’s far from being boring. Alternatively though, there’s nothing stopping you from adding a red chili or bird’s eye pepper 🌶 to bring some spiciness to the dish. I enjoy spicy but for this one, I’d rather savor the delicate combination of flavors…
Bon Appétit!🍽
 
Check out these other delectable fish recipes…😀
– Caribbean Style Fish Stew
– Singapore Noodles
– Grilled Fish Tacos
– Pacific Coast Salmon on the BBQ
– Tuna Tataki with Avocado Slaw
– Sardine Cups
– Tarragon Limoncello Halibut
and for even more fish and seafood recipes 🦞🐟, click on this link… Recipe Category • Fish & Seafood
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Fish in Coconut Milk

Fish in Coconut Milk

This Fish in Coconut Milk is a mild yet flavorful dish! The seasonings enhance but don't overpower the delicate taste of the fish...
5 from 5 votes
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Servings 4

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Prep Time 10 minutes
Cook Time 20 minutes
Passive time 10 minutes
Total Time 30 minutes

Ingredients
  

  • 2 lbs. red snapper (substitute other white fish of your choice), cut into large pieces
  • 4 large dried kaffir lime leaves, stemmed and crushed
  • 1/4 cup freshly squeezed lime juice tips & tricks
  • 2 large cloves garlic, pressed
  • 1 tbsp. ginger, minced
  • ground Himalayan pink salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 2 tbsp. grapeseed oil or any other flavorless oil tips & tricks
  • 1/2 cup yellow onions, finely sliced (Lyonnaise cut) and halved tips & tricks
  • 1/2 cup red peppers, cut into thin strips
  • 3 large Roma tomatoes, seeded and roughly chopped
  • 1 tsp. hot paprika
  • 1 can (14 oz./398 ml) coconut milk
  • 1 tbsp. fresh cilantro, chopped tips & tricks
  • 3 cups cooked white rice, such as jasmine see Recipe
  • 2 1/2 tsp. (heaping) cornstarch mixed with 1/2 cup water
  • 1/2 tsp. hot sauce, such as Cholula®

Directions
 

  • In a large shallow dish, add lime juice, kaffir lime leaves, garlic, and ginger. Add the fish pieces and turn to coat; season with salt and freshly ground black pepper. Marinate the fish for 10 minutes.
  • In a large skillet over medium heat, add oil. When hot, add sliced onions and red peppers; cook until the vegetables start to soften, about 3 minutes.
  • Add tomatoes and hot paprika; sauté for 3 minutes. Pour in the coconut milk and add chopped cilantro; stir well.
  • Add the fish pieces including the marinade. Gently move the fish pieces around so the sauce mixture covers them.
  • Place a lid on and poach the fish for 12 minutes. As soon as it simmers, reduce the heat to low and cook for the remaining time.
  • When the time is up, place two pieces of fish over a bed of rice per plate; set aside.
  • Taste and adjust the sauce before increasing the heat to medium-high; bring the sauce to a rapid simmer.
  • Pour in the cornstarch mixture and stir until the sauce thickens, about 30 seconds. Spoon the sauce over fish and serve immediately.

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