Fish fillets in coconut milk

cocina asiatica
Thai kitchen
Fish fillets in coconut milk
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Portions 4
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prep time
10 min
cooking time
15 min
total time
25 min
prep time
10 min
cooking time
15 min
total time
25 min
  • 2 large green chillies
  • 2 small red chillies
  • 400 g of white fish fillets
  • 2 lemongrass stems
  • 2 coriander roots
  • 4 kaffír lime leaves and other ornament leaves
  • 1 piece of fresh ginger from 2 cm, thin slices
  • 2 cloves of garlic, majados
  • 3 ceholletas, only the white part, sliced thin
  • 1 teaspoon fine brown sugar
  • 1 Cup of coconut milk
  • 1/2 Cup of cream of coconut
  • 1 spoonful of fish sauce
  • Salt
  • 2-3 spoonfuls of lime juice
  1. Heat a wok over high heat; when's hot, throw out the whole chillies and weave them until they are well browned. Take out the chillies see des, let them cool and cut them into slices. Cut the fish fillets into chunks of 5 cm long.
  2. Crush lemongrass stalks and coriander roots with the flat part of the knife
  3. Pour in the wok the lemongrass, coriander roots, the daughters of kaffir lime, the ginger, garlic, onions, sugar and coconut milk. Remove everything well and bring it to the boil. Reduce heat and simmer for 2 my nutos. Add the fish and let it simmer for 2 o 3 minutes or until the fish is tender. Then pour in the coconut cream.
  4. Incorpore the chopped green chillies and fish sauce, add salt and lime juice to taste and stir everything.
Recipes easy to https://recetasdecocinafaciles.NET /

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