This dish is a fragrant and flavorful way to prepare fish, combining the creamy richness of coconut milk with the aromatic tang of lemongrass. It’s simple, healthy, and perfect for a quick dinner.
Ingredients (Serves 4)
- Fish:
- 4 white fish fillets (e.g., cod, snapper, or tilapia)
- Salt and pepper, to season
- Broth:
- 1 tablespoon vegetable oil
- 3 stalks lemongrass, trimmed, bruised, and cut into 2-inch pieces
- 1-inch piece of ginger, sliced
- 2 garlic cloves, minced
- 1 small onion, thinly sliced
- 2 cups coconut milk
- 1 cup chicken or vegetable broth
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1 red chili, sliced (optional, for heat)
- Juice of 1 lime
- Garnish:
- Fresh cilantro leaves
- Sliced green onions
- Lime wedges
Instructions
- Prepare the Fish:
- Season the fish fillets with salt and pepper on both sides and set aside.
- Make the Broth:
- Heat vegetable oil in a large skillet or saucepan over medium heat.
- Add the lemongrass, ginger, garlic, and onion. Sauté until fragrant, about 2 minutes.
- Pour in the coconut milk and chicken/vegetable broth. Stir well.
- Add fish sauce, sugar, and chili (if using). Simmer for 5 minutes to allow the flavors to meld.
- Poach the Fish:
- Reduce the heat to medium-low and carefully place the fish fillets into the simmering broth.
- Cover and poach for 6-8 minutes, or until the fish is opaque and flakes easily with a fork.
- Finish the Dish:
- Remove the fish and set aside on a serving plate.
- Stir lime juice into the broth and adjust seasoning with additional fish sauce or salt if needed.
- Serve:
- Ladle the broth over the fish fillets.
- Garnish with fresh cilantro, green onions, and lime wedges.
- Serve hot with steamed jasmine rice or rice noodles.
Tips
- You can add vegetables like bok choy, mushrooms, or spinach to the broth for extra nutrients and flavor.
- Adjust the heat by adding or omitting the chili to suit your spice preference.
Enjoy the tropical and aromatic flavors of this comforting dish!