Fish Exotica
Dive into the vibrant, tropical flavors of **Fish Exotica**, a luxurious seafood dish that combines tender white fish fillets with an aromatic coconut milk sauce infused with turmeric, ginger, and a hint of red chili heat. This recipe celebrates the essence of coastal cuisine with its harmonious blend of fragrant spices, tangy lime, and creamy tomatoes, all brought to life in just under an hour. Lightly pan-fried fish fillets are simmered to perfection in a flavorful sauce, creating a dish that is both comforting and elegant. Garnished with fresh cilantro and served alongside fluffy steamed rice or warm flatbread, Fish Exotica is the perfect centerpiece for both weeknight dinners and special occasions. A true testament to bold, exotic flavors! Keywords: Fish Exotica recipe, coconut milk fish curry, easy fish recipes, tropical fish dishes, seafood dinner ideas.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (cod, snapper, or tilapia)
- 2 tablespoons Lime juice
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Coconut oil
- 1 tablespoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 2 pieces Shallots (thinly sliced)
- 2 cups Tomatoes (diced)
- 1 cup Coconut milk
- 1 piece Red chili (finely chopped)
- 2 tablespoons Cilantro (chopped, for garnish)
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Sugar
- 0.5 cup Water
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels.
In a bowl, combine the lime juice, turmeric powder, and half the salt. Rub this mixture all over the fish fillets and let them marinate for 15 minutes.
Heat the coconut oil in a large skillet over medium heat. Fry the fish fillets lightly for about 2 minutes on each side. Remove them from the skillet and set aside.
In the same skillet, add the grated ginger, minced garlic, and sliced shallots. Sauté for 2-3 minutes until fragrant and the shallots turn translucent.
Add the diced tomatoes to the skillet and cook for another 3-4 minutes, stirring occasionally until the tomatoes soften and release their juices.
Stir in the ground coriander, ground cumin, and the remaining salt. Add the red chili, coconut milk, water, and sugar. Mix well and bring the mixture to a simmer.
Carefully place the fried fish fillets back into the skillet. Spoon the sauce over the fish to coat it evenly. Cover and let it simmer gently for 10-12 minutes, allowing the flavors to combine and the fish to cook through.
Remove the skillet from heat and garnish the dish with chopped cilantro.
Serve Fish Exotica with steamed rice or flatbread for a complete meal.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 10.1 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
