Fish Baked in Coconut Milk

cipe categories: Jalapeno, Halibut, Fruit, Cod, Salmon, Fish, Tomato
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Total Time:
51 min
Prep
20 min
Inactive
1 min
Cook
30 min

Yield:
4 servings

Level:
Intermediate

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Ingredients

2 pounds thick fish fillets or steaks, halibut, cod or salmon
4 teaspoons fresh lemon juice
2 tablespoons vegetable oil
2 cups finely chopped onion
1/4 cup vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced green chile, serrano, Thai or jalapeno
1 cup chopped fresh tomatoes

Spice mixture:

6 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red pepper, cayenne
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle
1 1/4 teaspoon salt
1/2 cup canned unsweetened coconut milk
1/4 cup chopped cilantro, for garnish

Directions

Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.

Preheat oven to 350 degrees.

In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.

Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.

Garnish with chopped cilantro.

Read more at: http://www.foodnetwork.com/recipes/fish-baked-in-coconut-milk-recipe/index.html?oc=linkback

Baked Salmon in Lime-Coconut Cream Sauce

Cuisine: Thai

Serves: 4

Ingredients

• 1 cup coconut milk
• 1 salmon fillet, weighing about 1¼-1½ pounds
• 3 tablespoons fish sauce
• 2 kaffir lime leaves
• 2 limes
• 3-4 bird’s eye chilies (more or less depending on your heat tolerance)

Instructions

1. Pour ½ cup of coconut milk into the middle of a baking dish (see notes). Place the salmon fillet, skin side down, right on top of the coconut milk pool.
2. Rub 2 tablespoons of the fish sauce on top of the fish; let it marinate briefly in the refrigerator while you prepare other ingredients.
3. Mix the remaining fish sauce and the remaining coconut milk together; set aside.
4. Set the oven rack in the middle of the oven. Preheat the oven to 375 F.
5. Cut one lime crosswise into very thin slices. Juice the other lime; set the juice aside for later.
6. Cut the kaffir lime leaves into very thin strips; set aside.
7. Cut the chilies thinly crosswise; set aside.
8. When the oven is ready, take the fish out of the refrigerator and pour the coconut milk-fish sauce mixture all over it.
9. Arrange the lime slices on top of the fish and sprinkle the kaffir lime leaves and chilies all over it.
10. Bake the fish, uncovered, for 30-35 minutes or just until it’s cooked through.
11. Remove the fish from the oven. Drizzle a tablespoon of the reserved lime juice over the fish. Adjust the amount of lime juice to taste. Taste the sauce to see if more fish sauce is needed. If so, add more.
12. Let the fish cool down slightly before serving.
13. If you have some cilantro on hand, chop some up and sprinkle it on top of the fish. If not, don’t sweat it.
14. Serve the fish with rice.

Notes

Use a baking dish that is just big enough for the fish to sit comfortably in it with some room on the sides. A pan that is too large and wide will cause the coconut sauce to spread out too much. This means much of it will evaporate in the oven and may even burn around the edges. We want the fish to be enveloped in (or to be embraced by) the sauce and absorb as much of it as possible. We don’t want the fish to lie there on a thin layer of liquid that spreads all over the place.

Aromatic salmon cooked in coconut milk

    4 thick salmon steaks
    2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
    2 large cloves garlic, peeled and cut into small, very thin slices
    350g/12oz tomatoes, peeled and halved
    1 fresh red chilli, de-seeded and sliced as finely as possible
    1 small yellow pepper, de-seeded and thinly sliced
    4-6 cardamom pods, roughly crushed
    400ml/14fl oz tinned coconut milk
    sea salt
    2 limes, juice only
    handful of fresh mint leaves, chopped

    Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
    Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.    Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.

    Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.

    Before serving scatter the mint leaves on top.