Coconut Lime Fish with Coconut Cream Sauce 🐟🥥🍋
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Coconut Lime Fish
1 lb (450g) white fish fillets (such as cod, tilapia, or snapper)
1 tablespoon olive oil
Juice and zest of 2 limes
Salt and pepper, to taste
Fresh cilantro or parsley, for garnish
For the Coconut Cream Sauce
1 can (14 oz) coconut milk
2 tablespoons lime juice
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
2 cloves garlic, minced
1 inch fresh ginger, grated
1 tablespoon brown sugar
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
Cook the Fish
Season Fish: Pat the fish fillets dry and season with salt, pepper, lime juice, and lime zest. Let marinate for about 10 minutes.
Heat Oil: In a large skillet, heat olive oil over medium-high heat.
Cook Fish: Add the fish fillets to the skillet and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Prepare the Coconut Cream Sauce
Sauté Aromatics: In the same skillet, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add Coconut Milk: Pour in the coconut milk, lime juice, and fish sauce. Stir in brown sugar and bring to a gentle simmer.
Thicken Sauce (Optional): If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional 2-3 minutes until the sauce thickens.
Serve
Plate the Dish: Place the cooked fish on a plate and drizzle with the coconut cream sauce.
Garnish: Top with fresh cilantro or parsley before serving.
Tips and Variations
Add Heat: For extra spiciness, include sliced chili peppers or a dash of cayenne pepper in the sauce.
Vegetable Pairing: Serve with steamed vegetables or a fresh salad for a complete meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Lime Fish with Coconut Cream Sauce!