Description
A delicious coconut milk and lime fish recipe, perfect for serving over rice or with bread.
Ingredients
Scale
- 1 lbs white fish fillets
- 2 tablespoons fresh lime juice
- 3 garlic cloves, minced
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 medium tomatoes, diced
- 1 can (13 oz) coconut milk
- 2 tablespoons olive oil
- 1/4 cup chopped cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon palm oil (optional)
Instructions
- Season the fish with salt, pepper, lime juice, and garlic. Let it marinate for at least 20 minutes.
- Heat olive oil and palm oil (if using) in a large pot. Sauté onions and bell peppers until soft.
- Add diced tomatoes and cook until they break down into a sauce.
- Layer the marinated fish on top of the vegetables and pour in the coconut milk.
- Simmer on low heat for about 15 minutes without stirring too much to keep fish intact.
- Sprinkle chopped cilantro and a final splash of lime juice before serving.
- Serve hot over rice or with crusty bread.
Notes
- For a spicier version, add sliced jalapeños or chili flakes.
- This dish pairs well with jasmine rice or quinoa.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg