Fish With Coconut And Lime Sauce Food

COCONUT & LIME FISH

Steps:

• Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.
• Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.

BAKED FISH WITH COCONUT AND LIME

Steps:

• 1. Preheat the oven to moderately hot 200C. Finely chop one lemongrass stem. Quarter the other lengthways and bruise it with the back of a knife. 2. Finely shred four of the lime leaves and place in a bowl with the coconut cream, fish sauce, garam masala, ginger, garlic, coriander, and finely chopped lemongrass. Mix together thoroughly, add the fish and toss to coat well. 3. Place a piece of bruised lemongrass and a piece of galangal in the centre of four 30cm long pieces of baking paper. Place a fish fillet on top, place 1 lime leaf on top of each fillet and spoon on ¼ cup of the coconut mixture. Wrap up securely and then wrap each parcel in foil. 4. Place in a non-metallic baking dish and bake for 15-20 minutes, or until cooked through. Unwrap the fish, discard the lemongrass and galangal pieces and serve on rice with the remaining cooking juices. Garnish with the lime wedges.

FISH WITH COCONUT AND LIME SAUCE

Steps:

• In a large pan or a skillet, heat the coconut oil and minced garlic clove.
• Season the fish fillets from both sides with a pinch of salt and freshly ground pepper to taste.
• When the oil is hot cook fish fillets from both sides. First cook on a fish flesh side and when cooked, turn fillets to skin side and cook until completely cooked. While fish is cooking add juice of 1/2 lime.
• In a small bowl whisk full fat coconut milk with 1 teaspoon of turmeric, pinch of salt and pepper to taste and pour over the cooked fish fillets.
• Sprinkle with dried basil and add another half of lime juice.
• Cook everything and bring it so simmer.
• When starts to simmer cook for 5 minutes and serve warm.
• Serve with fried cauliflower rice.
• Optionally garnish with fresh cilantro and crushed chili.
• 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.

BLACK COD WITH LIME AND COCONUT

Steps:

• Preheat oven to 350°F. Sprinkle fish with salt and pepper; place in 11x7x2-inch glass baking dish. Drizzle with 1 1/2 teaspoons lime juice. Heat oil in large skillet over medium heat. Add leek and garlic; sauté 7 minutes. Add coconut milk and remaining lime juice; boil until thick, about 4 minutes. Stir in lime peel.
• Spoon sauce over fish. Bake until fish is just opaque in center, about 20 minutes. Transfer to platter. Whisk juices in baking dish. Spoon around fish; top with cilantro.

LIME COCONUT FISH CURRY

Steps:

• Rub fish with garam masala and brown on each side in hot oil in a skillet. The fish shouldn't cook through. Remove from skillet.
• Saute onion and garlic in additional oil (if needed) in the skillet with the lid on, stirring occasionally, until onions are tender and slightly browned. Add pepper, tomato, and more garam masala. Cook with the lid on for a minute to "melt" the tomato.
• Add the coconut milk and simmer 5 minutes, stirring often. Add the fish and simmer, covered, until cooked through, about 5 minutes longer.
• Squeeze lime juice over fish and sauce. Remove the hot pepper. Serve over hot cooked rice.

FISH WITH COCONUT GINGER SAUCE

Steps:

• In a large skillet, over medium heat, add 2 tablespoons oil, chopped peppers, half the shallots, and cook, stirring frequently, until softened, about 3 to 5 minutes.
• Add half the garlic and cook one minute; season with thyme, salt and pepper, stir.
• In a medium saucepan, over medium heat, add remaining tablespoon of oil, remaining shallots, and cook, stirring frequently, until translucent, about 5 minutes.
• Add remaining garlic and ginger, stirring.
• Add the wine and bring to a boil; reduce heat and cook until the liquid has reduced by 3/4 then add the fish or chicken stock.
• Increase heat and add the coconut milk, stir; reduce heat to medium and cook until the sauce thickens, stirring frequently.
• Strain, discard solids, season with salt and pepper; keep warm.
• Meanwhile, pat fish dry with a paper towel, season on both sides with salt and pepper; lightly dredge in flour.
• In a large skillet, melt butter over medium heat, add fish and cook until golden, about 2 to 3 minutes; carefully turn over and cook until golden on the other side.
• To serve, place a fillet on a plate, top with warm pepper mixture, spoon sauce around the fish.

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!

COD WITH COCONUT, LIME, AND LEMONGRASS CURRY SAUCE

Steps:

• Preheat the oven to 400°F.
• To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
• Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.
• In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
• To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.