Tongan Fish in Coconut and Lime

Name: Tongan Fish in Coconut and Lime
Prep time: PT15 minutes
Cook time: PT20 minutes
Total time: PT35 minutes
Yield: 4
Cuisine: Tonga
Ingredients: 600 g White fish fillets (such as snapper, mahi-mahi, or cod, cut into portions); 400 ml Coconut milk (full fat); 3 tbsp Lime juice; 1 tbsp Ginger (freshly grated); 2 cloves Garlic (minced); 1 small Onion (thinly sliced); 0.5 tsp Salt (or to taste); 0.25 tsp Black pepper (freshly ground); 2 tbsp Cilantro (fresh, chopped, for garnish)

A light and flavorful Tongan seafood dish where fresh fish is gently cooked in a creamy coconut milk sauce infused with the zest of lime and aromatic ginger and garlic.

準備時間15 minutes

調理時間20 minutes

合計時間35 minutes

分量4

難易度Easy

オリジナル· Feb 8

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Tongan Fish in Coconut and Lime - Tonga traditional dish

🧂 材料

600 g White fish fillets(such as snapper, mahi-mahi, or cod, cut into portions)
400 ml Coconut milk(full fat)
3 tbsp Lime juice
1 tbsp Ginger(freshly grated)
2 cloves Garlic(minced)
1 small Onion(thinly sliced)
0.5 tsp Salt(or to taste)
0.25 tsp Black pepper(freshly ground)
2 tbsp Cilantro(fresh, chopped, for garnish)

👨‍🍳 作り方

1
Pat the fish fillets dry with paper towels and season lightly with salt and pepper.
2
In a large skillet or pot, heat a tablespoon of neutral oil (like coconut or vegetable oil) over medium heat.
💡 プロのコツ: Ensure the pan is heated before adding the fish.
3
Add the sliced onion, grated ginger, and minced garlic to the pan. Sauté for 2-3 minutes until softened and fragrant.
4
Pour in the coconut milk and lime juice. Bring to a gentle simmer.
5
Gently place the fish fillets into the simmering coconut milk mixture. Ensure the fish is mostly submerged.
💡 プロのコツ: Avoid overcrowding the pan; cook in batches if necessary.
6
Cover the skillet and let the fish poach gently for 8-12 minutes, or until cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
💡 プロのコツ: The fish should be opaque and cooked through but still moist.
7
Taste the sauce and adjust seasoning with salt and pepper if needed.
8
Serve the fish immediately, spooning the coconut-lime sauce over the top. Garnish with fresh chopped cilantro.
💡 プロのコツ: Excellent served with steamed rice or boiled root vegetables like taro or yams.

調理履歴を記録する

💡 プロのコツ

✓Use the freshest fish possible for the best flavor.
✓For a spicier dish, add a finely chopped chili pepper along with the ginger and garlic.
✓If you don't have fresh lime, bottled lime juice can be used, but fresh is preferred.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a handful of spinach or other leafy greens to the sauce during the last few minutes of cooking.
A touch of turmeric can be added for color and subtle flavor.