Description
A delightful dish combining tender white fish fillets with vibrant vegetables, all simmered in a creamy coconut milk sauce.
Ingredients
- 🐟 White fish fillets: 500 grams (cod or tilapia recommended)
- 🌶️ Bell peppers: 2 (one red and one yellow, sliced)
- 🥒 Zucchini: 1 medium, sliced
- 🥕 Carrots: 2 medium, sliced
- 🥥 Coconut milk: 400 ml (1 can)
- 🧄 Garlic: 3 cloves, minced
- 🌱 Ginger: 1 tablespoon, grated
- 🍋 Lime juice: 2 tablespoons (freshly squeezed)
- 🌿 Cilantro: a handful, chopped (for garnish)
- 🧂 Salt and pepper: to taste
- 🛢️ Olive oil: 1 tablespoon
Instructions
- Prepare all ingredients by slicing the bell peppers, zucchini, and carrots, and mincing the garlic and grating the ginger.
- Heat a large skillet over medium heat and add olive oil. Cook the white fish fillets for 2-3 minutes on each side until golden.
- Add minced garlic and grated ginger to the pan, stirring for about a minute.
- Toss in the sliced bell peppers, zucchini, and carrots, cooking for 5-7 minutes until tender but still crisp.
- Pour the coconut milk into the pan, stir to combine, and season with salt and pepper.
- Gently place the cooked fish fillets back into the pan, cover, and let simmer for 8-10 minutes until the fish is cooked through.
Notes
- Feel free to swap in your favorite fish or seasonal vegetables.
- Store leftovers in an airtight container in the fridge for 2-3 days.
- This dish is suitable for meal prep; just portion it out for easy meals throughout the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Coconut Milk, Fish, Vegetables, One-Pan Meal, Healthy Recipe