Juicy white fish fillets gently simmer in a silky coconut sauce with ginger, garlic, and lime, soaking up the sweetness of the vegetables and a whisper of curry. It is a quick, nourishing dinner for any night of the week, with clean flavors and a comforting, elegant finish.
Ingredients
- White fish fillet (cod, hake, tilapia) — 700g (1 lb 9 oz)
- Coconut milk — 400ml (1 2/3 cups)
- Yellow onion — 1
- Carrot — 1
- Bell pepper — 1
- Cherry tomatoes — 200g (7 oz)
- Garlic — 3 cloves
- Fresh ginger — 20g (3/4 oz)
- Lime — 1
- Vegetable oil — 1 tbsp
- Curry paste or powder — 1 tsp (optional)
- Soy sauce — 1 tbsp
- Brown sugar — 1/2 tsp
- Water or fish stock — 100ml (1/3 cup + 1 tbsp)
- Salt — 1 tsp (to taste)
- Ground black pepper — 1/4 tsp
- Cilantro — 10g (1/4 cup)
Step-by-Step Recipe
- Prepare the vegetables: slice the onion into half-moons, cut the carrot into thin batons, slice the pepper into strips, and halve the cherry tomatoes. Finely chop the garlic and ginger.
- Pat the fish dry, cut it into large pieces, season with salt and pepper, drizzle with the juice of half the lime, and let stand for 10 minutes.
- Heat the oil in a deep skillet. Sauté the onion and carrot for 3–4 minutes, until softened.
- Add the pepper, garlic, and ginger, and cook for 1–2 minutes, until fragrant.
- Stir in the curry paste or powder and warm through for 30 seconds.
- Pour in the coconut milk, water or fish stock, and soy sauce, then add the sugar. Bring to a gentle simmer and cook for 2–3 minutes.
- Add the cherry tomatoes and cook for another 3 minutes.
- Nestle the fish pieces into the sauce, cover, and simmer gently for 8–10 minutes, until tender.
- Remove from the heat, add the juice of the remaining lime, and scatter over the chopped cilantro. Adjust the salt if needed.
- Serve with basmati rice, jasmine rice, quinoa, or rice noodles.
Nutritional Value (per serving)
| Item | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 30 g |
| Fat | 22 g |
| Carbohydrates | 16 g |
| Fiber | 4 g |
| Sodium | 760 mg |
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Tips and Variations
- Fish choice: firm white fish works best — cod, hake, pollock, or tilapia. For a richer version, use salmon.
- Heat level: adjust the amount of curry or add a pinch of chili flakes.
- Vegetable swaps: replace the pepper with zucchini, broccoli, or green beans; tomatoes can be swapped for canned tomatoes in their own juice.
- Sauce thickness: simmer uncovered for 2–3 minutes for a more substantial texture, or add 50–100ml (3–7 tbsp) water for a lighter sauce.
- Lighter version: use light coconut milk and reduce the oil to 1/2 tbsp.
- Serving ideas: jasmine rice, basmati, quinoa, or cauliflower rice are all excellent, especially if you want a lower-carb option.
Storage and Serving
- Store in an airtight container in the refrigerator for up to 2 days. Reheat over low heat without letting it boil hard, so the fish stays tender.
- Freezing is possible for up to 2 months, though the vegetables may soften further. Thaw overnight in the refrigerator.
- Serve with lime wedges and fresh herbs; for extra texture, add toasted cashews or peanuts.
Frequently Asked Questions
Can I substitute the coconut milk? Yes, you can use 20–22% cream, but the flavor will be less tropical. In that case, reduce the soy sauce and sugar.
Does the fish fall apart while simmering? If you use firm fillets and do not stir after adding them, the pieces will hold together. Turn them gently with a spatula rather than stirring vigorously.
Can I use frozen fish? Yes. Thaw it completely and pat it dry very well before cooking so the sauce does not become watery.
Can I make this in a slow cooker? Yes: use the sauté function for the vegetables for 6–8 minutes, then switch to simmer/slow cook for 12–15 minutes after adding the fish.