Fish In Coconut Milk Food

BAKED FISH IN COCONUT MILK RECIPE

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 FISH CURRY

Steps:

• Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
• Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

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 IN COCONUT MILK CURRY

Steps:

• Cut the fish in serving pieces.
• Chop the onion, bell pepper, garlic, and tomatoes in small pieces.
• Heat the oil over medium-high heat in a large pot.
• Sear the fish filets and put them on a separate plate. Do not cook through.
• Reduce the heat to minimum and add the pepper and onion. Saute until the onion is semi-transparent.
• Add the garlic, and saute for 2 minutes.
• Add the tomatoes and bring to a boil. Add the rest of the ingredients, bring to a boil and reduce heat to simmer.
• Add salt and pepper to taste. Add the fish filets.
• Cover the pot and simmer until the fish is cooked through, which should take up to 10 minutes.
• Serve with rice, boiled potatoes, chapatti, or broiled cassava.

MEEN MOILEE: FISH IN FRAGRANT COCONUT MILK

Steps:

• Rinse the diced fish chunks in water. Drain off the excess water and place the fish in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 25 minutes.
• Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning.
• Add the chiles, ginger, garlic, onion, and curry leaves to the oil. The curry leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. Stir lightly until onions are transparent. Add 1/2 teaspoon of turmeric powder, and stir. Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. Add the fish and a pinch of salt. Bring to the boil, reduce heat, and simmer for 6 to 7 minutes until cooked.
• Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice.

CAMBODIAN-STYLE FISH POACHED IN COCONUT MILK

Steps:

• Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
• Add the coconut milk and process until thoroughly blended.
• Transfer the coconut mixture to a heavy pased pan.
• Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
• Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly.
• Add the fish chunks and poach gently for 4-5 minutes.
• Stir through the lemon juice, then trasfer to serving bowls.

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.

ONE-POT COCONUT FISH CURRY

Steps:

• Heat the oil in a large saucepan over a medium heat, add the onion and a big pinch of salt. Gently fry until the onion is translucent, so around 10 mins, then add the garlic and spices. Stir and cook for another minute, adding a splash of water to prevent them sticking. Tip in the coconut milk and stir well, then simmer for 10 mins.
• Tip the fish pie mix and the frozen peas into the pan and cook until the peas are bright green and the fish is starting the flake, so around 3 mins. Season and add lime juice to taste. Ladle into bowls and serve with yogurt and rice.