Yield
4 servings (serving size: 1 fillet and 1/4 cup sauce)

Cooking the spice paste briefly before adding liquid deepens the flavor of the sauce. Serve this dish over basmati rice.

How to Make It

Step 1

Combine first 7 ingredients in a small bowl. Add 1/4 teaspoon of black pepper, stirring until well blended.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add ginger mixture; cook 1 minute, stirring frequently. Add broth; bring to a boil. Reduce heat, and simmer 5 minutes. Add coconut milk and juice; simmer 2 minutes.

Step 3

Sprinkle fish with remaining 1/4 teaspoon black pepper and salt. Add fish to pan; cook 8 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness. Garnish with the chopped fresh parsley, if desired.

Tabla Restaurant and Bread Bar, New York, New York

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