One of my favorite way to cook fish fillet because it’s easy, quick and spicy-delicious! I make the consistency of the sauce slightly thick and creamy that it coats the fish just like a gravy . We like to pour the sauce on the rice too…yum! 🙂
This goes well with short grain rice, the slightly sticky ones and if you have some, you can add pandan (screwpine leaves) when you cook the rice, the fragrant aroma and flavor of pandan goes well with coconut.
pan-fry fish, set aside
saute grated ginger, onion, and green chillies in oil, add coconut milk; season to taste
..put the fish fillet back into the coconut milk
stir gently and serve!
FISH FILLET In HOT & SPICY COCONUT SAUCE
I didn’t put the amount of ingredients since I don’t really follow any. This dish is one of those hard to mess up dish, it’s very simple, let your taste be your guide, make it as spicy and as much you like.
Ingredients:
Fish Fillet, cut into cubes
flour
salt
ground black pepper
cooking oil
Coconut Sauce
ginger, grated
onion, minced
green chillies, sliced thinly
white vinegar ( I put a teaspoon of this for every cup of coconut)
coconut milk
fish sauce, to taste
salt and ground black pepper to taste
Directions:
Heat oil in a frying pan over medium high heat. Put flour in a plate or bowl, season with salt and pepper; lightly season fish with salt and pepper too. Pan-fry fish until browned on both sides. Set aside.
Put about a tablespoonof oil in the same pan; add grated ginger, minced onion and green cihillies; saute until onion is translucent and the ginger and chillies are fragrant. Add coconut milk, vinegar; season with fish sauce to taste . Bring to a boil and let simmer for about 5 minutes. Add coconut cream, let cook for less than a minute then add pan-fried fish fillet in the pan, stir gently to coat the fish with sauce. Cook for about a minute, transfer fish in a serving dish then pour coconut sauce over and serve with steamed rice. Enjoy!
Happy Cooking! 🙂
Fish Fillet in Hot and Spicy Coconut Sauce
Ingredients
- FISH FILLET CUT INTO CUBES
- Flour
- SALT
- GROUND BLACK PEPPER
- COOKING OIL
- COCONUT SAUCE
- GINGER GRATED
- ONION MINCED
- GREEN CHILLIES SLICED THINLY
- WHITE VINEGAR I PUT A TEASPOON OF THIS FOR EVERY CUP OF COCONUT
- COCONUT MILK
- FISH SAUCE TO TASTE
- SALT AND GROUND BLACK PEPPER TO TASTE
Instructions
- HEAT OIL IN A FRYING PAN OVER MEDIUM HIGH HEAT. PUT FLOUR IN A PLATE OR BOWL, SEASON WITH SALT AND PEPPER; LIGHTLY SEASON FISH WITH SALT AND PEPPER TOO. PAN-FRY FISH UNTIL BROWNED ON BOTH SIDES. SET ASIDE.
- PUT ABOUT A TABLESPOONOF OIL IN THE SAME PAN; ADD GRATED GINGER, MINCED ONION AND GREEN CIHILLIES; SAUTE UNTIL ONION IS TRANSLUCENT AND THE GINGER AND CHILLIES ARE FRAGRANT. ADD COCONUT MILK, VINEGAR; SEASON WITH FISH SAUCE TO TASTE . BRING TO A BOIL AND LET SIMMER FOR ABOUT 5 MINUTES. ADD COCONUT CREAM, LET COOK FOR LESS THAN A MINUTE THEN ADD PAN-FRIED FISH FILLET IN THE PAN, STIR GENTLY TO COAT THE FISH WITH SAUCE. COOK FOR ABOUT A MINUTE, TRANSFER FISH IN A SERVING DISH THEN POUR COCONUT SAUCE OVER AND SERVE WITH STEAMED RICE. ENJOY!
