Coconut Steamed Fish
Flakey tender fish cooked in an aromatic coconut broth with just a little bit of heat.
Servings 5 people
Ingredients
- 2 1/2 lbs cod or another firm white fish, cut in 6-7 oz pieces
- 1 large white or yellow onion cut in half then sliced
- 10 cloves garlic sliced
- 2 tbsp crushed Calabrian chilis
- 2 tbsp olive oil
- 10 oz cherry tomatoes
- 3/4 cup coconut milk full fat
- 1/4 cup broth chicken or vegetable
- 1/2 bunch cilantro optional to take the stems off
- salt
Instructions
- Place the cut fish, sliced garlic, and sliced onions in a large bowl. Coat with 2 tbsp of olive oil, 2 tbsp of Calabrian chilis, and a heavy pinch of salt, approx. 1/2 tsp. Toss to coat.
- Line the pot or pan with 2 layers of parchment and lay the onions, garlic, and fish in the pan, making sure you are putting a good amount of the onions under the fish.
- Layer in the tomatoes in between the fillets.
- In a microwave safe bowl combine the coconut milk with the broth. Microwave it for 10-15 seconds until the coconut milk goes from a solid to a liquid, without it being hot. Pour the coconut broth over the fish, top with cilantro and 1/2 tsp of salt. Cover.
- Place the pot on the stove on low-medium heat and cook for 15-20 minutes until fish is cooked through and flakey. Serve over rice with broth.
Notes
- Depending on the size of pan you use the amount of coconut broth might be too much. Make sure you aren't submerging the fish in the broth. I used a 5 qt braiser and prior to cooking about 1/4 of the fish was sitting in the broth. Cut back if you need to. When everything cooks there will be more liquid in the pan.