Ingredients with Measurements:
- 4 fish fillets (such as cod or tilapia)
- 1 cup coconut milk
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Non-stick skillet
- Whisk
Step-by-step instructions:
1. Season the fish fillets with salt and pepper and set aside.
2. In a bowl, whisk together the coconut milk, grated ginger, soy sauce, honey, lime juice, and cornstarch until well combined.
3. Heat a non-stick skillet over medium-high heat and add the fish fillets. Cook for 3-4 minutes on each side or until golden brown and cooked through.
4. Remove the fish from the skillet and set aside.
5. In the same skillet, add the coconut-ginger sauce and bring to a simmer. Cook for 2-3 minutes or until the sauce thickens.
6. Return the fish fillets to the skillet and spoon the sauce over them. Cook for an additional minute or until the fish is coated with the sauce.
7. Serve the fish with the coconut-ginger sauce and garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 8g
Protein: 25g
Substitutions for ingredients:
- You can use any type of fish fillets you prefer.
- If you don't have coconut milk, you can use heavy cream or half-and-half.
- If you don't have fresh ginger, you can use ground ginger.
- If you don't have soy sauce, you can use tamari or Worcestershire sauce.
- If you don't have honey, you can use maple syrup or agave nectar.
- If you don't have lime juice, you can use lemon juice.
Variations:
- You can add chopped garlic to the sauce for extra flavor.
- You can add chopped vegetables such as bell peppers or onions to the skillet with the fish for a one-pan meal.
- You can use the sauce as a marinade for the fish before cooking.
Tips and tricks:
- Make sure the skillet is hot before adding the fish to ensure a crispy crust.
- Don't overcook the fish or it will become dry.
- If the sauce is too thick, you can add a splash of water or chicken broth to thin it out.
Storage instructions:
Store any leftover fish and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the fish and sauce on a bed of rice or quinoa for a complete meal.
Garnishes:
Chopped cilantro
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a mixed green salad.
Troubleshooting advice:
If the sauce is too thin, you can add more cornstarch to thicken it.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Coconut milk and ginger are commonly used in Southeast Asian cuisine.
Flavor profiles:
The coconut-ginger sauce is sweet, savory, and slightly spicy.
Serving suggestions:
Serve the fish with a side of rice and steamed vegetables for a complete meal.
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Region: Thai