Coconut Braised Fish
Coconut Braised Fish
Ingredients
For the Braised Fish
- 2 shallots, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 stalk lemongrass, outer layers removed, roughly chopped
- 2 cm ginger, peeled, roughly chopped
- 2 spring onion, roughly chopped, plus extra for garnish
- 1 tablespoon oil, plus more as needed
- 3 tablespoons red curry paste
- 1 tablespoon tomato paste
- 400 ml coconut milk
- 600 g white fish fillets, such as cod, snapper, or basa
- 1/4 cup fresh coriander, chopped, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Roughly chop the shallots, garlic, lemongrass, ginger, and 2 spring onions. Set aside.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a large, oven-safe pan over medium heat. Add the chopped shallots, garlic, lemongrass, ginger, and spring onion to the pan. Sauté until soft and fragrant, about 3-5 minutes.
⏱️ 5 min
- 3
Add the red curry paste and tomato paste to the pan. Cook, stirring constantly with a spatula, for 2 minutes to cook out the raw paste flavor. If the mixture seems too dry, add a little more oil.
⏱️ 2 min
- 4
Pour the coconut milk into the pan with the cooked aromatics and pastes. Mix well with a spatula, scraping up any bits from the bottom of the pan.
⏱️ 1 min
- 5
Carefully transfer the entire mixture from the pan into a blender. Blend until completely smooth. Pour the smooth sauce back into the same pan.
⏱️ 3 min
- 6
Gently place the white fish fillets directly into the sauce in the pan. Ensure the fish is submerged as much as possible. Bring the sauce to a gentle simmer and cook for about 7 minutes, or until the fish is cooked through and flakes easily. The sauce will thicken beautifully during this time.
⏱️ 7 min
- 7
Preheat your grill (broiler) to high. Once the fish is cooked, place the pan under the grill for 2-3 minutes to finish the dish, allowing the top of the sauce and fish to char slightly for added flavor and texture. Keep a close eye on it to prevent burning.
⏱️ 3 min
- 8
Remove the pan from the grill. Top the finished dish with freshly chopped spring onion and fresh coriander. Squeeze fresh lime juice over the top before serving. Serve immediately, perhaps over rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Braised Fish
For the Braised Fish
- 2 shallots, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 stalk lemongrass, outer layers removed, roughly chopped
- 2 cm ginger, peeled, roughly chopped
- 2 spring onion, roughly chopped, plus extra for garnish
- 1 tablespoon oil, plus more as needed
- 3 tablespoons red curry paste
- 1 tablespoon tomato paste
- 400 ml coconut milk
- 600 g white fish fillets, such as cod, snapper, or basa
- 1/4 cup fresh coriander, chopped, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Roughly chop the shallots, garlic, lemongrass, ginger, and 2 spring onions. Set aside.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a large, oven-safe pan over medium heat. Add the chopped shallots, garlic, lemongrass, ginger, and spring onion to the pan. Sauté until soft and fragrant, about 3-5 minutes.
⏱️ 5 min - 3
Add the red curry paste and tomato paste to the pan. Cook, stirring constantly with a spatula, for 2 minutes to cook out the raw paste flavor. If the mixture seems too dry, add a little more oil.
⏱️ 2 min - 4
Pour the coconut milk into the pan with the cooked aromatics and pastes. Mix well with a spatula, scraping up any bits from the bottom of the pan.
⏱️ 1 min - 5
Carefully transfer the entire mixture from the pan into a blender. Blend until completely smooth. Pour the smooth sauce back into the same pan.
⏱️ 3 min - 6
Gently place the white fish fillets directly into the sauce in the pan. Ensure the fish is submerged as much as possible. Bring the sauce to a gentle simmer and cook for about 7 minutes, or until the fish is cooked through and flakes easily. The sauce will thicken beautifully during this time.
⏱️ 7 min - 7
Preheat your grill (broiler) to high. Once the fish is cooked, place the pan under the grill for 2-3 minutes to finish the dish, allowing the top of the sauce and fish to char slightly for added flavor and texture. Keep a close eye on it to prevent burning.
⏱️ 3 min - 8
Remove the pan from the grill. Top the finished dish with freshly chopped spring onion and fresh coriander. Squeeze fresh lime juice over the top before serving. Serve immediately, perhaps over rice.
⏱️ 2 min