Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Floyd Cardoz
Recipe by Cooking Light October 2005

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Source

Tabla Restaurant and Bread Bar, New York, New York

Nutrition Facts

260 calories; calories from fat 30%; fat 8.8g; saturated fat 2.9g; mono fat 2.7g; poly fat 2g; protein 37.8g; carbohydrates 5.9g; fiber 0.8g; cholesterol 54mg; iron 2mg; sodium 597mg; calcium 96mg.
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