Fish In Creamy Coconut Sauce Recipes

Steps:

• Wash and pat dry the fish.
• Place the fillets in a ceramic dish and pour over the lime juice and sprinkle with salt, pepper and oregano.
• Cover and refrigerate for a few hours.
• Saute the onion, garlic, tomato and celery in the olive oil for about 1 minute.
• Add the coconut milk, pineapple juice, bay leaf and tomato paste.
• Simmer for 10 minutes.
• In another pan brown the fish lightly on both sides.
• Pour the sauce over the fish in the pan.
• Simmer for five minutes, turning the fish once.
• Sprinkle the chopped fresh parsley over the fish and serve with rice and maybe a fresh salad.

Steps:

• Fry the onion and chillies in a little oil til the onion goes soft.
• Add the ginger, tumeric, tamarind paste and lime leaves (or lemongrass). Fry til fragrant, stirring constantly to prevent sticking.
• Mix in the coconut milk and pineapple chunks.
• Arrange the fish pieces in the sauce, cover and simmer til cooked.
• Season with salt and sugar. It should be more savoury than sweet.
• ENJOY!

Steps:

• In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
• Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
• Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

Steps:

• In a large skillet, over medium heat, add 2 tablespoons oil, chopped peppers, half the shallots, and cook, stirring frequently, until softened, about 3 to 5 minutes.
• Add half the garlic and cook one minute; season with thyme, salt and pepper, stir.
• In a medium saucepan, over medium heat, add remaining tablespoon of oil, remaining shallots, and cook, stirring frequently, until translucent, about 5 minutes.
• Add remaining garlic and ginger, stirring.
• Add the wine and bring to a boil; reduce heat and cook until the liquid has reduced by 3/4 then add the fish or chicken stock.
• Increase heat and add the coconut milk, stir; reduce heat to medium and cook until the sauce thickens, stirring frequently.
• Strain, discard solids, season with salt and pepper; keep warm.
• Meanwhile, pat fish dry with a paper towel, season on both sides with salt and pepper; lightly dredge in flour.
• In a large skillet, melt butter over medium heat, add fish and cook until golden, about 2 to 3 minutes; carefully turn over and cook until golden on the other side.
• To serve, place a fillet on a plate, top with warm pepper mixture, spoon sauce around the fish.

Steps:

• To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
• Bring the mixture to a boiling point, stirring all the time.
• Do not allow sauce to boil hard as it will become lumpy.
• Simmer for 3 minutes, then remove from the heat.
• Dip pieces of fish in flour seasoned with salt and pepper.
• Brown lightly in hot oil.
• Place the fish in a casserole dish and pour the sauce over the top.
• Garnish with slices of tomato.
• Bake at 300F degrees for 20 minutes.

Steps:

• Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.

Steps:

• Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
• Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.