Gingered Fish from the Islands
Transport your taste buds to a tropical paradise with "Gingered Fish from the Islands," a vibrant and flavor-packed recipe that combines tender white fish fillets with a tangy-sweet marinade of fresh ginger, garlic, lime juice, soy sauce, honey, and creamy coconut milk. Perfectly pan-seared to golden perfection and finished in a simmering sauce, this dish is infused with hints of island-inspired spices and the optional kick of red chili. Garnished with fragrant cilantro and scallions, this quick and easy 35-minute recipe is a perfect balance of zesty, savory, and slightly sweet flavors. Serve it alongside steamed rice or coconut rice for a stunning meal that will whisk you away to an island getaway, bite by bite! Keywords: gingered fish, tropical fish recipe, island flavors, coconut milk sauce, quick seafood dinner.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as snapper, mahi-mahi, or tilapia)
- 2 tablespoons fresh ginger, finely grated
- 3 cloves garlic cloves, minced
- 2 pieces lime, juiced
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 cup coconut milk
- 1 piece red chili, finely sliced (optional)
- 2 stalks scallions, finely chopped
- 2 tablespoons cilantro, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper.
In a small bowl, whisk together the grated ginger, minced garlic, lime juice, soy sauce, honey, and coconut milk to create a marinade.
Pour half of the marinade over the fish and let it sit for 10 minutes to absorb the flavors. Reserve the other half for later.
Heat the vegetable oil in a large skillet over medium heat. When hot, gently place the fish fillets in the pan. Cook for 4-5 minutes on each side until the fish is golden brown and cooked through. Remove the fish and set aside.
In the same skillet, add the reserved marinade and bring it to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
If using, add the sliced red chilies to the sauce for a mild spicy kick.
Return the fish fillets to the skillet, spooning the sauce generously over the top. Let the fish heat through, about 2 minutes.
Garnish the finished dish with chopped scallions and cilantro before serving.
Serve the Gingered Fish hot with a side of steamed rice or coconut rice, and enjoy the tropical flavors!
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4379 mg | 190% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 54.2 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1974 mg | 42% | |
*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.
