FISH BAKED IN COCONUT MILK
Steps:
- Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
- Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
- Garnish with chopped cilantro.
FISH IN COCONUT MILK
I first tried this simple, elegant dish several years ago, after spotting it in an old (1960's) cooking magazine. This mild treatment of fish is a tasty alternative for those who enjoy fish, but prefer to stay away from fried foods or heavy sauces.
Provided by Martha Price
Categories Fish
Time 20m
Number Of Ingredients 6
Steps:
- 1. Dampen fish fillets with water; coat with a mixture of the bread crumbs and paprika.
- 2. Brown fillets on both sides in melted butter.
- 3. Bring coconut milk to a boil and pour evenly over fish to cover. Simmer gently for 10 to 15 minutes, until cooked through. Sprinkle generously with minced parsley; serve.
THAI FISH FILLETS AND SHRIMP IN COCONUT MILK
I've been making this for DH for years, I don't always follow the recipe exactly, more in theory. So you can play with it a bit. The original recipe doesn't have shrimps, but I like them, and I don't eat fish, so it works quite well. I'm guessing at the amount of shrimp/prawns, use what looks good to you. If I don't have coriander roots, I use fresh chopped leaves. From Step-By-Step Thai Cooking
Provided by Karen Elizabeth
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a wok, or large pan, until hot, add whole chillies and roast until just beginning to brown all over. Remove the chillies from the wok, cool and slice.
- Cut the fish into 5 cm pieces.
- Bruise the lemongrass and coriander roots by crushing them with the flat side of a knife.
- Add lemongrass, coriander roots, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok.
- Stir to combine, bring to the boil.
- Reduce heat and simmer, uncovered, for two minutes.
- Add the fish pieces and prawns/shrimp, and simmer gently for 2 - 3 minutes, or until the fish is tender.
- Stir in the coconut cream.
- Stir through the chopped chillies, fish sauce, salt and lime juice, to taste.
- Serve on steamed white rice.
CAMBODIAN-STYLE FISH POACHED IN COCONUT MILK
This recipe was featured in our local paper and is a Kylie Kwong and from her cookbook It Tastes Better and her intro to the recipe was "I love this recipe because it is quick and simple to make, yet so exotic in flavour. The galangal, turmeric and kaffir lime leaves add that gorgeous earthy, aromatic flavour so particular to South-East Asian cuisine, and the taste and texture of fish cooked gently in coconut milk are sublime. If you like, you can substitute the fish with any other seafood, or even chicken."
Provided by ImPat
Categories Cambodian
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
- Add the coconut milk and process until thoroughly blended.
- Transfer the coconut mixture to a heavy pased pan.
- Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
- Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly.
- Add the fish chunks and poach gently for 4-5 minutes.
- Stir through the lemon juice, then trasfer to serving bowls.
Nutrition Facts : Calories 470.8, Fat 43.1, SaturatedFat 37.9, Sodium 1445.9, Carbohydrate 23.7, Fiber 2.5, Sugar 10.6, Protein 6.4
FISH BAKED IN COCONUT MILK
Be sure to serve some hot rice with this dish to enjoy with the flavorful sauce that is created by the spices and coconut milk. I found this recipe on FoodTV and it's a winner.
Provided by Geema
Categories Coconut
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cut fillets crosswise into strips 2-inches wide.
- Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned.
- Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes.
- Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste.
- Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
- Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer.
- Bake, uncovered, for 10 minutes in the preheated oven.
- Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
- Garnish with chopped cilantro.
Nutrition Facts : Calories 533.1, Fat 29.3, SaturatedFat 8.5, Cholesterol 124.7, Sodium 915.8, Carbohydrate 13.7, Fiber 3.5, Sugar 4.8, Protein 54.3
MEEN MOILEE: FISH IN FRAGRANT COCONUT MILK
Steps:
- Rinse the diced fish chunks in water. Drain off the excess water and place the fish in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 25 minutes.
- Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning.
- Add the chiles, ginger, garlic, onion, and curry leaves to the oil. The curry leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. Stir lightly until onions are transparent. Add 1/2 teaspoon of turmeric powder, and stir. Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. Add the fish and a pinch of salt. Bring to the boil, reduce heat, and simmer for 6 to 7 minutes until cooked.
- Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice.
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