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Fish Baked in Coconut Milk

  • 4servings
  • 51minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds thick fish fillets or steaks, halibut , cod or salmon

  2. 4 teaspoons fresh lemon juice

  3. 2 tablespoons vegetable oil

  4. 2 cups finely chopped onion

  5. 1/4 cup vegetable oil

  6. 2 teaspoons minced garlic

  7. 2 teaspoons minced ginger

  8. 1 teaspoon minced green chile, serrano, Thai or jalapeno

  9. 1 cup chopped fresh tomatoes

  10. 6 teaspoons ground coriander

  11. 1 teaspoon ground cumin

  12. 1/4 teaspoon ground red pepper , cayenne

  13. 1/4 teaspoon ground black pepper

  14. 1/4 teaspoon ground turmeric

  15. 1/2 teaspoon fennel seeds , coarsely ground with mortar and pestle

  16. 1 1/4 teaspoon salt

  17. 1/2 cup canned unsweetened coconut milk

  18. 1/4 cup chopped cilantro, for garnish

Instructions Jump to Ingredients ↑

  1. Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.

  2. Preheat oven to 350 degrees.

  3. 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.

  4. 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.

  5. Garnish with chopped cilantro .

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