Description
A delightful dish infused with coconut milk and lemongrass, perfect for a tropical-inspired dinner.
Ingredients
- 4 white fish fillets (cod, snapper, or tilapia)
- Salt and pepper to season the fish
- 1 tablespoon vegetable oil for sautéing
- 3 stalks of lemongrass, trimmed, bruised, and cut into 2-inch pieces
- 1-inch piece of ginger, sliced
- 2 garlic cloves, minced
- 1 small onion, thinly sliced
- 2 cups coconut milk
- 1 cup chicken or vegetable broth
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1 red chili, sliced (optional, for heat)
- Juice of 1 lime to finish the dish
Instructions
- Season the fish fillets with salt and pepper.
- In a large pot, heat the vegetable oil over medium heat.
- Add the lemongrass, ginger, garlic, and onion to the pot, sautéing until fragrant, about 3-4 minutes.
- Pour in the coconut milk and chicken or vegetable broth, stirring well to combine.
- Add fish sauce, sugar, and sliced red chili, bringing the mixture to a gentle simmer.
- Gently place the fish fillets into the broth and simmer for about 10-12 minutes, or until the fish is cooked through.
- Finish with a squeeze of fresh lime juice before serving.
Notes
Serve with jasmine rice or quinoa for a complete meal, and garnish with chopped cilantro for added flavor.