BAKED FISH IN COCONUT MILK RECIPE
Baked Fish in coconut milk is a delicious healthy recipe that goes well with plain steamed rice and is a great meal option for the weight watchers. Coconut milk thickened and flavoured with some Indian spices is then baked with marinated fish fillets to get tender, warm and flavourful healthy dish that can be served either as a side dish or even as main course. Serve Baked Fish In Coconut Milk along with Steamed rice for a weeknight dinner. If you like this recipe, you can also try other Fish recipes such as Goan Lady Fish Curry Recipe Shorshe Maach Recipe Moroccan Baked Fish Recipe
Provided by Shaheen Ali
Time 1h30m
Yield Makes: 4 Servings
Number Of Ingredients 17
Steps:
- To begin making the Baked Fish In Coconut Milk recipe, in a mixing bowl, add lemon juice and oil and mix it with the fish fillets. Let the fish marinade for 1 hour in refrigerator.
- Pre heat the oven to 350 degree C. In a fry pan heat 1/4 cup of oil and fry onion till golden.
- Add minced garlic, ginger and green chilies and stir for 2 mins.
- Now add tomatoes, spices, crushed fennel seeds and salt to taste. Fry for 3 to 4 minutes till tomatoes are tender.
- Add coconut milk and simmer for 5 minutes until thick.
- Take the fish out from the fridge and arrange them on a greased baking tray or a cast iron pan.
- Bake the fish for 10 mins. Pour the coconut milk sauce all over the fish. cover the baking tray/pan tightly with aluminium foil and return to the oven to bake for another 15 minutes.
- Carefully remove the pan and the foil and garnish with chopped coriander and serve hot.
- Serve Baked Fish In Coconut Milk along with Steamed rice for a weeknight dinner.
COCONUT POACHED COD WITH GINGER AND LIME
Steps:
- Pickle the chilies: In a small bowl combine 2 tablespoons lime juice and chilies. Set aside until you're ready to serve.
Nutrition Facts : Calories 709 kcal, Carbohydrate 23 g, Cholesterol 94 mg, Fiber 4 g, Protein 45 g, SaturatedFat 37 g, Sodium 891 mg, Sugar 6 g, Fat 53 g, UnsaturatedFat 0 g
COCONUT FISH AND TOMATO BAKE
A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavor. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the market. You'll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.
Provided by Yewande Komolafe
Categories dinner, weeknight, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.
- Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.
- Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.
- Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
- Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.
COCONUT-POACHED FISH WITH BOK CHOY
This one pot, Thai-influenced dish couldn't be easier to assemble, and its beautiful presentation makes it look like you spent a lot longer on dinner than you actually did. The poaching liquid does double duty by gently cooking the fish and wilting the bok choy. If bok choy is unavailable, another sturdy green, like kale or Napa cabbage, can be substituted. Serve with steamed jasmine rice to soak up some of the fragrant coconut milk broth.
Provided by Colu Henry
Categories dinner, weekday, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
- Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
- Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
- Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 51 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 38 grams, Sodium 1077 milligrams, Sugar 4 grams, TransFat 0 grams
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