FISH COOKED IN COCONUT MILK AND LIME RECIPES

Steps:

• In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula,  flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate. Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.  Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt. Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.

Steps:

• In a large shallow dish, add lime juice, kaffir lime leaves, garlic, and ginger. Add fish pieces and turn to coat; season with salt and freshly ground black pepper. Marinate the fish for 10 minutes
• In a large skillet over medium heat, add oil. When hot, add onion and red peppers; cook until the vegetables start to soften, about 3 minutes. Add tomatoes and hot paprika; sauté for 3 minutes. Pour in coconut milk and add chopped cilantro; stir well. Place fish pieces including the marinade including ginger, garlic and kaffir lime leaves. Gently move fish pieces around so the sauce mixture covers them. Cover and poach fish for 12 minutes but as soon as it simmers, reduce heat to low and cooking for the remaining time.
• When time is up, place two pieces of fish over a bed of rice per plate; taste and adjust the sauce. Increase heat to medium-high and bring the sauce to a rapid simmer. Pour in the cornstarch mixture and stir until the sauce thickens, about 30 seconds. Spoon sauce over fish and serve immediately. Serves 4
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=sAdtliyIMbM