Fish Fillets in Coconut Sauce
Transform your dinner routine with this must-try recipe for Fish Fillets in Coconut Sauce, a luscious fusion of tropical flavors and comforting warmth. Perfectly seasoned fish fillets—lightly seared to golden perfection—are enveloped in a rich, velvety coconut milk sauce infused with the vibrant flavors of garlic, ginger, lime, and a touch of fish sauce. A hint of turmeric adds a golden hue, while optional red chili flakes bring just the right amount of heat. Finished with a sprinkle of fresh cilantro and green onions, this dish is both visually stunning and irresistibly delicious. Serve over steamed rice to soak up every drop of the creamy coconut sauce. Quick and easy, this weeknight-friendly recipe is ready in just 30 minutes, making it the perfect blend of sophistication and simplicity.
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Recipe Information
Ingredients
- 4 pieces Fish fillets (such as cod, tilapia, or snapper)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 0.5 teaspoon Red chili flakes (optional)
- 1 can (400ml) Coconut milk
- 2 tablespoons Lime juice
- 1 tablespoon Fish sauce
- 2 tablespoons Fresh cilantro, chopped
- 2 stalks Green onions, sliced
- 4 servings Steamed rice (for serving)
Instructions
Pat the fish fillets dry with a paper towel, then season both sides with salt, black pepper, and turmeric powder.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the fish fillets and sear for 2-3 minutes on each side until lightly golden. Remove the fish from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
If desired, add the red chili flakes for a bit of heat and stir them into the aromatic mixture.
Pour in the coconut milk and stir well to combine. Let the sauce simmer gently for 3-4 minutes.
Stir in the lime juice and fish sauce, adjusting for taste. The balance should be tangy, savory, and lightly creamy.
Carefully return the fish fillets to the skillet, spooning the coconut sauce over the top. Cover the skillet and cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the skillet from the heat and garnish with fresh cilantro and sliced green onions.
Serve the fish fillets hot over steamed rice, spooning the coconut sauce generously on top.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 8.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 585 mg | 12% | |
*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.
