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Micronesian Fish with Coconut Milk and Lime
A flavorful and aromatic dish featuring white fish baked in a creamy coconut milk sauce with the bright zest of lime and a hint of spice from jalapeno.
ð§ ææ
- 2 pounds White fish fillets (cod, haddock, or similar)(cut into serving-size portions)
- 1.5 cups Coconut milk
- 2 large Limes(juiced and zest finely grated)
- 1 large Onion(finely chopped)
- 2-4 tablespoons Jalapeno pepper(finely chopped, adjust to spice preference)
- 1 tablespoon Olive oil(for greasing dish)
- to taste Salt
- to taste Black pepper
- for serving Cooked white rice
- for serving Lime wedges
ðšâð³ äœãæ¹
- 1
Preheat oven to 425°F (220°C). Lightly oil a baking dish or iron skillet.
ð¡ ããã®ã³ã: Using an iron skillet is recommended for authenticity. - 2
Place the fish fillets in the prepared baking dish.
- 3
Pour the coconut milk evenly over the fish. Then, pour the lime juice over the fish and sprinkle with the grated lime zest.
- 4
Sprinkle the chopped onion and jalapeno pepper over the fish. Season with salt and pepper to taste.
ð¡ ããã®ã³ã: Adjust the amount of jalapeno to your desired level of heat. - 5
Bake for 15 minutes. Carefully spoon the pan juices over the fish, trying not to disturb the onion and pepper topping.
ð¡ ããã®ã³ã: This basting step adds extra flavor and moisture. - 6
Continue baking for another 15 minutes, or until the fish is opaque and flakes easily with a fork.
- 7
Spoon the pan juices over the fish before serving. Serve hot with cooked white rice and lime wedges.
ð¡ ããã®ã³ã: The rice is perfect for soaking up the flavorful sauce.
ð¡ ããã®ã³ã
- âAny firm white fish can be used for this recipe.
- âFor a spicier dish, add more jalapeno or a pinch of cayenne pepper.
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- Add other vegetables like bell peppers or spinach during the last 10 minutes of baking.
- Garnish with fresh cilantro or parsley before serving.