Lemongrass Coconut White Fish
This is a really tasty way to prepare tilapia or other white fish - simmered in spiced coconut milk. Serve on a bed of rice.
Ingredients
Serves: 4
- 1/2 cup coconut milk
- 6 whole almonds
- 2 tablespoons chopped white onion
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1 teaspoon chopped fresh lemongrass
- 1/4 teaspoon salt
- 4 fillets tilapia
- 1 pinch salt and pepper to taste
- 1/2 teaspoon chilli flakes, or to taste
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- In a food processor or blender combine the coconut milk, almonds, onion, ginger, turmeric, lemongrass and 1/4 teaspoon of salt. Process until smooth.
- Heat a large non-stick frypan over medium-high heat. Season the fish fillets with salt and pepper on both sides then place them skin-side up in the frypan. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with chilli flakes.
- Reduce heat to medium, cover and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.
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Reviews and Ratings
Global Ratings:
(161)
Reviews in English (132)
Brilliant cooking sauce for white fish, chicken, pork and prawns. - 09 Feb 2016
Love how quick and easy and healthy this recipe is. The flavor is amazing. - 16 Sep 2013
I'll be honest, in the morning when I first made the sauce and did the old "finger dip taste test", I wasn't crazy about the flavor. But when I made the entire dish that evening, WOW! I made a special trip to a Oriental market for fresh lemongrass and that made a huge impact on the sauce. We had the fish served over rice and a side dish of green beans. Very rich, very Thai. I highly recommend you double the sauce in this recipe. I'm going to try it over chicken as well. - 22 Jan 2006 (Review from Allrecipes USA and Canada)