Fish baked in coconut milk
Votes: 19
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fish baked in coconut milk - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g thick fish fillet or steaks (halibut, cod or salmon)
- 4 tsp fresh lemon juice
- 2 tablespoons of vegetable oil
- 2 cups finely chopped onion
- 1/4 cup vegetable oil
- 2 tsp. crushed garlic
- 2 tsp. chopped ginger
- 1 teaspoon crushed green chili pepper (serrano, Thai, or jalapeño)
- 1 cup chopped fresh tomatoes
Spiced sauce:
- 1/2 cup canned unsweetened coconut milk
- 6 tsp ground coriander
- 1 tsp ground cumin
- 1/4 teaspoon ground red cayenne pepper
- 1/4 tsp ground black pepper
- 1/4 tsp ground turmeric
- 1/2 tsp fennel seeds (crush in a mortar and pestle until coarse)
- 1 and 1/4 teaspoons salt
- 1/4 cup chopped cilantro for garnish
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Recipes with similar ingredients: cod, halibut, salmon, onions, garlic, ginger root, jalapeno pepper, tomatoes, lemon juice, coconut milk, coriander, cumin, ground cayenne pepper, turmeric, fennel seeds, cilantro
Cooking the dish according to the recipe:
- Cut the fillet crosswise into 5 cm wide strips. Rub the fish with a mixture of lemon juice and oil, cover and refrigerate for an hour.
- In a medium skillet over medium-high heat, sauté the onion in oil until the edges are nicely browned. Add the garlic, ginger, and green chili and cook, stirring, over medium heat for 2 minutes.
Add the tomatoes, spice mix, fennel seeds, and salt and cook, stirring constantly, until the tomato pieces are reduced to a paste with chunks of flesh. Pour in the coconut milk and simmer for about 5 minutes, until a thick, rich sauce forms. - Preheat oven to 180°C.
Place the fish in a greased baking dish (serving dish) large enough to hold the fish in a single layer.
Bake, uncovered, for 10 minutes in a preheated oven. Pour the sauce over the fish, cover tightly with aluminum foil, and return to the oven for another 15-20 minutes, until the fish is opaque. Sprinkle with chopped cilantro.
Categories:
recipe / Dinner / Main courses / Fish and seafood / Sauces / Gravies / Indian cuisine
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