Baked Coconut Milk Fish
Spicy and flavorful, this fish dish is infused with ginger, jalapeno, garlic and spices. This healthy meal remains Keto when served over cauliflower rice. Try this meal tonight for a little something different.
Equipment
- Measuring spoons
- 1 knife
- 1 large bowl or dish for soaking the fish
- 1 strainer or colander
- 1 resealable bag
- 1 frying pan
- 1 casserole dish
- 1 Large spoon
Ingredients
- 6 fish filets - any mild white fish will do, such as tilapia, perch or trout
- Milk, for soaking the fish
- 4 tsp. lemon juice
- 2 Tbsp. oil
- 2 Tbsp. garlic, minced
- 3 tsp. ginger paste
- 1 medium-sized jalapeno, minced
- 2 large Roma tomatoes, seeded and chopped
- 6 tsp. ground coriander
- 2 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1/4 tsp. black pepper
- 1/4 tsp. turmeric
- 1/2 tsp. ground fennel
- 1-1/2 tsp. salt
- 1 can unsweetened coconut milk
- (Optional) Chopped fresh cilantro
Instructions
- Soak the fish in milk for about 30 minutes to neutralize the fishy smell or taste of the fish.
- After the fish has soaked, rinse thoroughly in a strainer.
- Place the fish in a resealable plastic bag with the lemon juice and oil. Set aside to marinate for an hour. You don't want to let the fish marinate overnight for this recipe because the acid in the lemon juice will cook the fish a little bit too much.
- Preheat the oven to 350 degrees.
- Heat a little bit of oil in a frying pan and saute the onion until translucent.
- Add the garlic, ginger and minced jalapeno. Saute until the onion caramelizes. Stir for a couple of minutes.
- Add the chopped tomatoes and the spices.
- Stir until well combined and tomatoes soften.
- Add the coconut milk and stir to combine.
- Stir until thickened about 5 minutes.
- Place fish in a rectangular casserole dish and pour the sauce over the fish.
- Bake in the oven for 20 minutes or until heated through.
- Garnish with freshly chopped cilantro.
- Serve the fish over a bed of cauliflower rice.