Make marinated fish fillet in creamy coconut sauce

Edited by angeline zuhura, Nate Pepperell, Eng, Lynn and 5 others

If you're tired of serving the same old fish, then you probably should try this marinated fish fillet in creamy coconut sauce. With a combination of flavors and a nice creamy rice side dish, you can create a meal that your friends and family are sure to love. Just follow the directions below:

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marinated fish fillet

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Ingredients

  1. 1
    1.5 kg (a little over 3 lbs.) of fresh fish fillet
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  2. 2
    2 table spoons (30 ml)vegetable oil
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  3. 3
    6 garlic cloves, crushed
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  4. 4
    1 tomato, medium size
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  5. 5
    1 onion
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  6. 6
    Pinch of black pepper
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  7. 7
    3 cups (750 ml)of fresh and thick coconut milk
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  8. 8
    1 hot chili (optional)
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  9. 9
    Juice of 1 lemon
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  10. 10
    1 fresh table spoon (approx.
    10 grams) of crushed ginger
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Instructions

  1. 1
    The first step is to marinate the fish fillet in the ginger, lemon juice, garlic, salt and pepper for 50-60 minutes.
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  2. 2
    Fry the fish lightly in the oil, remove it and set it aside.
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  3. 3
    Fry your medium sized onion until golden brown, add the tomato and cook until it's blended into a smooth sauce.
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  4. 4
    Add half a cup of coconut milk and stir the mixture.
    Make sure it's properly mixed.
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  5. 5
    Return the fish to a clean cooking pan then add the mixture above and simmer gently.
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  6. 6
    Add more coconut milk.
    Make it at least 2 cups of coconut milk. Simmer gently for 20 minutes on very low heat. The sauce made should be light, not too thick.
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For the coconut rice

Ingredients

  1. 1
    2 cups of rice.
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  2. 2
    Pinch of salt.
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  3. 3
    2 tablespoons of thick coconut milk.
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  4. 4
    4 cups of thin coconut milk.
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instructions

  1. 1
    Put the rice, 4 cups of thin coconut milk and a little bit of salt in a pot.
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  2. 2
    Bring to boil, then reduce the heat and simmer gently on very low fire until the rice is done.
    Twenty minutes should be adequate. If the rice becomes dry before it's properly cooked, add more thin coconut milk just enough to make the rice fully cooked.
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Before serving, add the thick coconut milk and stir it very gently to mix it in. Serve when hot, with the fish fillet.

Tips, Tricks and Warnings

  1. 1
    This can get spoiled after a short period of time.
    Since this dish has coconut, ensure that you consume this right after you cook it. If you leave it for a long period of time, especially when the weather is rather hot, it can really spoil quite fast. If you would like to preserve this for a few more days, you may want to put it in the freezer and just reheat it when you would like to take it again. However, this should not be longer than 3 days. Therefore, when making this dish, it's ideal that you cook only what's enough for a meal so that you don't have to worry about it getting spoiled over time.
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  2. 2
    Marinading the fish overnight will make it more flavorful.
    If you don't want to fry or cook the fish for a long period of time yet maintain the flavor until the inner parts, marinading it overnight will certainly do the trick. This way, if you prefer only steamed fish, you can still do so and you need not worry about it tasting rather bland. The flavor will stay inside.
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  3. 3
    Using olive oil instead of the regular cooking oil will create a more fresh taste of the fish.
    If you use extra virgin olive oil to fry the fish fillet, it will help to preserve the natural fresh taste of the fish. Regular cooking oils tend to make the food that it fries taste rather the same, whether you are frying fish or meat. Therefore, if you want to preserve the distinct taste of the fish, make sure that you are using unused extra virgin olive oil all the time.
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  4. 4
    Since you are using coconut for the sauce, you may want to consider using extra virgin coconut oil as well to fry the fish.
    That will create a taste that complements well the entire dish. Since extra virgin coconut oil is known to be healthy, you can also be generous in using it. You can even deep try the fish fillet to create a really crunchy output. However, keep in mind that the more coconut you put into your dish, the higher the likelihood that it will spoil fast. Therefore, you have to be very good in estimating how much do you need to actually cook in order to avoid putting any of it to waste.
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Article Info

Categories : Meats & Main Dishes

Recent edits by: Rebecca M., Graeme, Robbi

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