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Fish Fillet in Hot and Spicy Coconut Sauce

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Author: Olive
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Ingredients (click ingredient to buy it)

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!
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