Red Snapper with Coconut Sauce
Elevate your dinner table with this tropical-inspired Red Snapper with Coconut Sauce, a vibrant dish that combines tender, pan-seared red snapper fillets with a rich and creamy coconut milk sauce. Infused with aromatic flavors of garlic, ginger, and a hint of lime, this recipe strikes the perfect balance of savory and slightly sweet, thanks to a touch of fish sauce and brown sugar. A dash of red chili can be added for those who crave a subtle kick. Finished with fresh cilantro and served over fluffy white rice, this quick and easy recipe—ready in just 40 minutes—is perfect for both weeknight meals and elegant entertaining. Indulge in a dish that’s not only packed with flavor but also feels like a luxurious getaway to the tropics with every bite!
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Recipe Information
Ingredients
- 4 pieces red snapper fillets (skin-on, if preferred)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 piece red chili (finely chopped, optional)
- 1 can (400ml) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons fresh cilantro (chopped)
- 2 cups white rice (cooked, for serving)
Instructions
Rinse the red snapper fillets under cold water and pat them dry with paper towels.
Season the fillets on both sides with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the lime juice. Set aside to marinate while you prepare the coconut sauce.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, and red chili (if using). Cook for another 1-2 minutes until fragrant.
Pour in the coconut milk and stir to combine. Reduce the heat to low and let the sauce simmer for 5 minutes.
Stir in the fish sauce, brown sugar, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Adjust seasoning to taste and let the sauce gently simmer.
In a separate skillet, heat a bit more olive oil over medium-high heat.
Place the seasoned red snapper fillets into the skillet skin-side down (if the skin is on). Sear for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
Carefully transfer the cooked fillets into the coconut sauce and spoon some sauce over the fish. Simmer for an additional 2-3 minutes to meld the flavors.
Garnish with freshly chopped cilantro and serve immediately with steamed white rice.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 6295 mg | 274% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 37.9 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 263 mg | 20% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2700 mg | 57% | |
*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.
