Coconut Lime Fish with Coconut Cream Sauce 🐟🥥🍋
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Fish
1 lb (450g) firm white fish (like cod or tilapia), filleted
2 tablespoons olive oil
Salt and pepper, to taste
Zest of 1 lime
Juice of 1 lime
For the Coconut Cream Sauce
1 can (14 oz) coconut milk
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon fish sauce (or soy sauce for vegetarian option)
1 tablespoon brown sugar
Fresh cilantro, chopped (for garnish)
Instructions
Prepare the Fish
Season Fish: Season the fish fillets with salt, pepper, lime zest, and lime juice. Let it marinate for about 10 minutes.
Cook the Fish
Sear Fish: In a large skillet, heat olive oil over medium-high heat. Add the fish fillets and cook for about 4-5 minutes on each side, or until cooked through and golden brown. Remove from the skillet and set aside.
Make the Coconut Cream Sauce
Sauté Aromatics: In the same skillet, add minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant.
Add Coconut Milk: Pour in the coconut milk, lime juice, fish sauce, and brown sugar. Stir well and bring to a gentle simmer. Let it cook for 3-5 minutes, allowing the flavors to meld.
Combine and Serve
Combine: Return the cooked fish to the skillet, spooning the coconut cream sauce over the top. Cook for an additional 1-2 minutes to heat through.
Plate the Dish: Serve the coconut lime fish hot, garnished with fresh cilantro.
Tips and Variations
Add Vegetables: Serve with steamed vegetables or a side salad for added nutrition.
Spice Level: Add a pinch of red pepper flakes for some heat in the sauce.
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 – a refreshing and flavorful dish!