Best Coconut Ginger Soy Sauce Recipes

FISH WITH COCONUT GINGER SAUCE

Fish With Coconut Ginger Sauce image

A colorful fish dish from Brazil. This recipe will work with sustainable fish like tilapia or turbot. Be sure to use coconut milk to achieve the proper thickness. Coconut water will be too thin and cream of coconut is too thick. Adapted from "The Brazilian Kitchen" by Leticia Moreinos Schwartz.

Provided by threeovens

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 red bell pepper, chopped fine
1/2 yellow bell pepper, chopped fine
1/2 green bell pepper, chopped fine
10 shallots, minced and divided
3 tablespoons olive oil
4 garlic cloves, minced and divided
1 tablespoon fresh thyme, chopped fine
salt & freshly ground black pepper
1/4 cup fresh gingerroot, chopped
1/4 cup dry white wine
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
1 cup coconut milk
4 sole fillets, 6 oz each
1 cup flour, for dredging
2 tablespoons unsalted butter

Steps:

In a large skillet, over medium heat, add 2 tablespoons oil, chopped peppers, half the shallots, and cook, stirring frequently, until softened, about 3 to 5 minutes.
Add half the garlic and cook one minute; season with thyme, salt and pepper, stir.
In a medium saucepan, over medium heat, add remaining tablespoon of oil, remaining shallots, and cook, stirring frequently, until translucent, about 5 minutes.
Add remaining garlic and ginger, stirring.
Add the wine and bring to a boil; reduce heat and cook until the liquid has reduced by 3/4 then add the fish or chicken stock.
Increase heat and add the coconut milk, stir; reduce heat to medium and cook until the sauce thickens, stirring frequently.
Strain, discard solids, season with salt and pepper; keep warm.
Meanwhile, pat fish dry with a paper towel, season on both sides with salt and pepper; lightly dredge in flour.
In a large skillet, melt butter over medium heat, add fish and cook until golden, about 2 to 3 minutes; carefully turn over and cook until golden on the other side.
To serve, place a fillet on a plate, top with warm pepper mixture, spoon sauce around the fish.

Nutrition Facts : Calories 630.6, Fat 32.2, SaturatedFat 17.4, Cholesterol 94.4, Sodium 316.2, Carbohydrate 44.1, Fiber 3.5, Sugar 5.9, Protein 40.1

THE BEST THAI PEANUT SAUCE

The Best Thai Peanut Sauce image

This easy no-cook peanut sauce has a terrific authentic Thai taste. It is spicy and peanutty, and is perfect as a dipping sauce for chicken, shrimp, and beef...or even to use tossed with warm cooked noodles for a quick pasta dish.

Provided by Stephanie Morissette

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 10

Ingredients

1 ½ cups creamy peanut butter
½ cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
¼ cup chopped fresh cilantro

Steps:

In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 5.7 g, Fat 13.7 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 3.9 g, Sodium 373.2 mg, Sugar 2.4 g