Fish Fillets In Coconut Sauce Food

FISH FILET IN THAI COCONUT CURRY SAUCE

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
• Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
• Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

FISH IN CREAMY COCONUT SAUCE

Steps:

• Fry the onion and chillies in a little oil til the onion goes soft.
• Add the ginger, tumeric, tamarind paste and lime leaves (or lemongrass). Fry til fragrant, stirring constantly to prevent sticking.
• Mix in the coconut milk and pineapple chunks.
• Arrange the fish pieces in the sauce, cover and simmer til cooked.
• Season with salt and sugar. It should be more savoury than sweet.
• ENJOY!

FISH FILLETS IN COCONUT SAUCE

Steps:

• Wash and pat dry the fish.
• Place the fillets in a ceramic dish and pour over the lime juice and sprinkle with salt, pepper and oregano.
• Cover and refrigerate for a few hours.
• Saute the onion, garlic, tomato and celery in the olive oil for about 1 minute.
• Add the coconut milk, pineapple juice, bay leaf and tomato paste.
• Simmer for 10 minutes.
• In another pan brown the fish lightly on both sides.
• Pour the sauce over the fish in the pan.
• Simmer for five minutes, turning the fish once.
• Sprinkle the chopped fresh parsley over the fish and serve with rice and maybe a fresh salad.

FISH BAKED IN COCONUT MILK

Steps:

• Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
• Preheat oven to 350 degrees.
• In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
• Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
• Garnish with chopped cilantro.

FISH FILLETS IN COCONUT SAUCE (PESCADO CON COCO)

Steps:

• Wash the fish fillets and pat dry. sprinkle lime juice over the fillets and season with salt, pepper, and oregano. Cover and refrigerate for a few hours or overnight.
• Saute onion, garlic, tomato, celery, chopped basil leaves, in olive oil for one minute.
• Next add coconut milk, pinapple juice, and tomato paste simmer for 10 minutes.
• Take fish fillets and dust in flour both sides In a seperate pan heat 1 tblsp olive oil and butter brown the fish fillets until golden on both sides.
• Next pour the sauce over the fish. Drop two more pats of butter in the sauce and simmer for 5 more minutes do not stir. Sprinkle with some fresh parsley and serve with fluffy white rice. Pass the chilled white wine. Enjoy, Bom Proveito, Buen Provecho
• You can find my recipe for fluffy white rice posted under sides category.

THAI FISH FILLETS AND SHRIMP IN COCONUT MILK

Steps:

• Heat a wok, or large pan, until hot, add whole chillies and roast until just beginning to brown all over. Remove the chillies from the wok, cool and slice.
• Cut the fish into 5 cm pieces.
• Bruise the lemongrass and coriander roots by crushing them with the flat side of a knife.
• Add lemongrass, coriander roots, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok.
• Stir to combine, bring to the boil.
• Reduce heat and simmer, uncovered, for two minutes.
• Add the fish pieces and prawns/shrimp, and simmer gently for 2 - 3 minutes, or until the fish is tender.
• Stir in the coconut cream.
• Stir through the chopped chillies, fish sauce, salt and lime juice, to taste.
• Serve on steamed white rice.

FISH BAKED IN A PAD THAI COCONUT SAUCE

Steps:

• Preheat oven to 180°C.
• In a medium size bowl mix together well, coconut milk and pad thai paste. Set aside.
• In an oven proof dish (I used a 9x9 sq pyrex dish) place your cooked rice on the bottom in a layer.
• Next layer your frozen vegetables on top of the rice layer.
• Now place your thawed fish fillets on top of the vegetables.
• Pour pad thai and coconut mixture over top.
• Place in oven for 45-50mins or until fish tests done and vegetables are cooked.

PACIFIC ISLAND FISH IN COCONUT SAUCE

Steps:

• To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
• Bring the mixture to a boiling point, stirring all the time.
• Do not allow sauce to boil hard as it will become lumpy.
• Simmer for 3 minutes, then remove from the heat.
• Dip pieces of fish in flour seasoned with salt and pepper.
• Brown lightly in hot oil.
• Place the fish in a casserole dish and pour the sauce over the top.
• Garnish with slices of tomato.
• Bake at 300F degrees for 20 minutes.

ZIPPY COCONUT BAKED FISH

Steps:

• Preheat oven to 425°. In a shallow bowl, combine the first eight ingredients. In another shallow bowl, combine coconut and bread crumbs. Dip fillets in butter mixture, then coat with coconut mixture. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with fish.

COCONUT CURRY FISH

Steps:

• Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
• Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
• Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.