Pacific Island Fish in Coconut Sauce
Indulge in the tropical flavors of the Pacific with this exquisite Pacific Island Fish in Coconut Sauce recipe. Featuring tender white fish fillets gently simmered in a creamy, aromatic coconut milk sauce infused with garlic, ginger, lime juice, and a touch of soy and fish sauce, this dish is a true celebration of island-inspired cuisine. Perfectly balanced with hints of citrus, sweetness from brown sugar, and optional heat from red chili, this recipe is both flavorful and comforting. Garnished with fresh cilantro and best served over steamed rice or taro, this 35-minute dish is an easy yet sophisticated way to bring the taste of the tropics to your table. Ideal for weeknights or special occasions, this one-pan recipe is a must-try for lovers of seafood and international flavors.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as mahi-mahi, tilapia, or cod)
- 1 can (400ml) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons fresh cilantro, chopped
- 1 medium red chili, thinly sliced (optional, for heat)
- 2 tablespoons cooking oil (e.g., vegetable or coconut oil)
- to taste salt
- to taste pepper
Instructions
Pat the fish fillets dry with a paper towel and season both sides with salt and pepper. Set aside.
Heat the cooking oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 2-3 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
Pour in the coconut milk and bring to a gentle simmer.
Add the lime juice, soy sauce, fish sauce, and brown sugar. Stir to combine and taste for seasoning, adjusting salt, sugar, or lime if needed.
Carefully add the fish fillets to the skillet, spooning some of the sauce over each piece.
Cover the skillet and let the fish cook for 8-10 minutes, depending on the thickness of the fillets, until the fish is cooked through and flakes easily with a fork.
If using, sprinkle thinly sliced red chili over the dish for a touch of heat.
Garnish with freshly chopped cilantro and serve hot with steamed rice or taro on the side.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 38.3 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 180 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 2094 mg | 45% | |
*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.
