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...
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.