Best Fish recipes With Coconut Milk

Fish dishes are not only filling and light, but they are also extremely high in vitamins, nutrients, and proteins as well. Eating fish on a regular basis will help you maintain a healthy immune system, keep diseases at bay, lower your blood pressure, and promote clear vision.

The regular consumption of fish-based products has also been shown to reduce the risk of developing neurological diseases in numerous scientific studies. So get out your fishing rod and reel, as well as your icefishing fishfinder, and start catching and cooking more of this nutrient-dense fish.

A high intake of omega 3 and omega 6 fatty acids will improve your concentration, will help you to fight brain exhaustion, and will lower your risk of developing neurological diseases such as Alzheimer’s and Parkinson’s. Moreover, when combined with the health benefits of coconut milk, fish is sure to become even more delicious and nutritious.

So, if you’ve made the decision to change your eating habits and live a healthier lifestyle, these delectable recipes featuring fish and coconut milk as the primary ingredients will assist you in reaching your objectives.

Fish baked in coconut milk

Due to the fact that it is a part of Brazilian cuisine, this simple yet delicious and healthy recipe will provide an explosion of flavors and tastes.

For this recipe, you’ll need three pounds of fish fillets of your choice (preferably tuna, salmon or mahi-mahi), approximately three regular spring onions, the juice of one and a half lemons, one can of coconut milk, approximately two tablespoons of green olives (optional), one regular tomato and another medium onion, as well as half a red bell pepper and three cloves of garlic.

Season with freshly ground salt and pepper to taste, as well as an additional two tablespoons of extra-virgin olive oil. The cooking process is not difficult, so here’s what you’ll do to get started.

Preheat the oven to 325 degrees Fahrenheit and finely chop the tomato and garlic before beginning. Cut the medium onion and the bell pepper into irregular pieces with a sharp knife. Warm the olive oil in a regular pan over medium heat before adding the cut vegetables and olives, if you choose to include them. Keep in mind that both the onion and the garlic can quickly turn brown, so be careful not to allow this to happen.

As soon as the vegetables are cooked, slowly pour in the coconut milk while mixing the mixture thoroughly. The thick liquid on the top should be used immediately; save the remaining watery milk for later use. Add the juice of half a lemon, as well as fresh salt and pepper to taste, and mix well. Stirring occasionally, cook the composition for about ten minutes longer on a high heat while stirring frequently, until the sauce thickens.

When it comes to the second part, we recommend that you use a fish fillet knife with a sharp blade to cut equally thick fillets of your favorite type of fish. We recommend that you use fresh fish rather than frozen fish because the flavor will be superior. Fillets of fish should be baked with the sauce that you made earlier in this baking.

The remaining spring onions should be cut into large chunks and sprinkled on top of the fish, along with a few pieces of lemongrass (optional). Using aluminum foil, cover the entire pan and leave one side open to allow some of the natural juices of the fish to escape. Preparation time will vary depending on the type of fish used and the thickness of the fillets. Cooking time will range between 30-40 minutes.

We recommend serving this dish with either curry rice or toasted black bread as a side dish.

Fish curry

This dairy-free and gluten-free recipe is one that you should try for the holidays or a special dinner party gathering.

Catch fresh fish with your fancy telescopic fishing rod and add it to the recipe, or purchase 1.5 pounds of fresh white fish of your choice to use in place of fresh white fish. Also required are approximately 6 small onions, 4 garlic cloves, extra virgin olive oil, one tablespoon mustard seeds, one small chunk of fresh ginger, one green chili, curry leaves, a small can of high-quality chopped tomatoes, 14 ounces light coconut milk, chili powder, fresh coriander, and one teaspoon turmeric. Additional ingredients are optional.

Sear the fish in large chunks and set them aside to rest for a few minutes before seasoning with fresh salt and pepper. Finely slice the garlic, small onions, fresh chili, and ginger piece, all of which should be done at the same time. In a pan, heat the extra virgin olive oil until shimmering, then add the curry leaves and mustard seeds. Prepare the seeds on a low heat until they begin to pop. Cook for another five minutes on a medium heat, after which you can add the previously sliced vegetables.

Combine the chili powder with a small amount of water and the turmeric and cook for another minute before adding the coconut milk, the fish, and the diced tomatoes to the pan. Season with salt and pepper to taste, then bring to a boil and reduce the heat for another 20 minutes, or until the sauce is reduced.

Serve the dish with basmati or curry rice to complete the meal.