Fish in Creamy Coconut Sauce
Dive into a tropical culinary escape with this Fish in Creamy Coconut Sauce recipe, a flavorful fusion of tender seared fish fillets and a luscious, aromatic coconut milk base. Infused with vibrant spices like turmeric, coriander, and red chili flakes, this dish brings a perfect balance of heat and earthiness, while fresh lime juice and cilantro add a refreshing zest. The velvety coconut sauce, enriched with sautéed onions, garlic, and ginger, beautifully complements the golden-crusted fish, creating a dish that's as comforting as it is elegant. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or special occasions, and it pairs beautifully with steamed rice or warm flatbreads. Perfect for those seeking an easy, gluten-free, and flavor-packed seafood delight!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 pieces Fish fillets (snapper, cod, or tilapia)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Turmeric powder
- 0.25 cup All-purpose flour
- 2 tablespoons Vegetable oil
- 1 can (13.5 oz) Coconut milk
- 1 medium Onion (finely chopped)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Ground coriander
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro (chopped)
- 0.25 cup Water
Instructions
Pat the fish fillets dry with a paper towel and season both sides with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of turmeric powder.
Dust the seasoned fish fillets lightly with all-purpose flour on both sides and shake off any excess.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the fish fillets and sear for 2-3 minutes on each side until golden brown. Remove the fish and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, grated ginger, and red chili flakes. Cook for 1 minute until fragrant.
Add the ground coriander, remaining turmeric powder, coconut milk, and 1/4 cup of water. Stir well to combine.
Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
Return the seared fish fillets to the skillet, spooning the sauce over the top. Simmer for 5-7 minutes more, or until the fish is fully cooked and infused with the sauce.
Stir in the lime juice and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh cilantro and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 576 mg | 25% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 8.2 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 621 mg | 13% | |
*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.
