Fresh Fish in Coconut Cream

Fresh Fish in Coconut Cream Recipe

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Fresh Fish in Coconut Cream is a delicious and creamy dish that is sure to impress your guests. The combination of tender fish cooked in a rich coconut cream sauce is a true delight for the taste buds. This recipe is perfect for a special occasion or a fancy dinner party.

History

This recipe has its origins in West African cuisine, where coconut milk and cream are commonly used in cooking. The combination of fresh fish and coconut cream creates a unique and flavorful dish that has become popular in many parts of the world.

Ingredients

3 cups coconut cream
1 lb (454 g) onions, thinly sliced
1 tsp salt
0.5 tsp black pepper
1 tsp crushed red pepper or a few drops of tabasco
4 oz (113 g) butter
4 x 1 lb (454 g) whole fresh fish (trout, sea bass, pike, etc.), cleaned, with heads removed
salt and pepper
coconut milk

How to prepare

Prepare 3 cups of coconut cream.
In a 12-inch skillet (preferably electric), sauté onions, salt, black pepper, crushed red pepper, or a few drops of Tabasco in butter until soft but not browned.
Cut the fish in halves.
Season the fish with salt and pepper.
Saute the fish in the butter mixture for 1 minute on each side.
Pour the coconut milk over the fish.
Cover tightly and simmer gently for 10 minutes.
Remove the cover and baste constantly until the fish is cooked and the sauce has thickened to a creamy consistency (approximately 10 minutes).
Place the fish on a platter using a spatula and pour the sauce over it.
Serve with foo-foo.

Variations

Add diced tomatoes or bell peppers for extra flavor and color.
Use different types of fish, such as tilapia or snapper, for a unique twist.
Garnish with fresh herbs, such as cilantro or parsley, for a pop of freshness.

Cooking Tips & Tricks

Make sure to use fresh fish for the best flavor and texture.

- Be careful not to overcook the fish, as it can become tough and dry.

- Adjust the amount of Tabasco or crushed red pepper to suit your taste preferences.

- Basting the fish while cooking will help to keep it moist and flavorful.

Serving Suggestions

Fresh Fish in Coconut Cream is best served with foo-foo, a traditional West African side dish made from mashed yams or plantains. It can also be served with rice or crusty bread to soak up the delicious sauce.

Cooking Techniques

Sauté the onions until soft but not browned to develop their flavor.

- Simmer the fish gently in the coconut cream sauce to ensure it cooks evenly and absorbs the flavors.

Ingredient Substitutions

Use coconut milk instead of coconut cream for a lighter sauce.

- Substitute ghee or coconut oil for butter for a dairy-free version.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Serve Fresh Fish in Coconut Cream on a large platter garnished with fresh herbs and a sprinkle of black pepper. Pair it with colorful side dishes for a visually appealing presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving it with a fruity iced tea or coconut water.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 30g per serving

Saturated Fat: 20g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including Vitamin A, Vitamin C, Calcium, and Iron.

Alergens

This recipe contains fish and dairy (butter), which may be allergens for some individuals.

Summary

This dish is a good source of protein and healthy fats, but it is also high in saturated fat due to the coconut cream and butter. It is best enjoyed in moderation as part of a balanced diet.

Summary

Fresh Fish in Coconut Cream is a luxurious and flavorful dish that is perfect for a special occasion or a fancy dinner party. With its rich coconut cream sauce and tender fish, this recipe is sure to impress your guests and leave them wanting more. Enjoy this delicious dish with your favorite side dishes and a glass of wine for a truly memorable dining experience.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a warm summer day in the bustling market of a small coastal village in the Philippines. The air was filled with the tantalizing aroma of freshly caught fish being grilled over open flames. As I strolled through the market, my eyes were drawn to a small stall where an elderly woman was preparing a dish that looked like nothing I had ever seen before.

Intrigued, I approached the woman and asked her what she was cooking. She smiled warmly and told me that she was making Fresh Fish in Coconut Cream, a traditional dish from her village. She explained that the dish was a simple yet flavorful combination of fresh fish, creamy coconut milk, and a blend of aromatic herbs and spices.

As I watched her work, I was struck by the ease and confidence with which she moved around the kitchen. She handled the ingredients with a practiced hand, effortlessly blending flavors and textures to create a harmonious dish that seemed to dance on the taste buds.

I knew then and there that I had to learn how to make this dish for myself. I asked the woman if she would be willing to teach me her recipe, and to my delight, she agreed. Over the course of the next few hours, she patiently guided me through the steps of preparing the dish, sharing her tips and techniques with me along the way.

I learned that the key to making Fresh Fish in Coconut Cream lies in the quality of the ingredients. The fish must be fresh, caught that very day if possible, and the coconut milk should be rich and creamy, extracted from freshly grated coconut. The herbs and spices should be of the highest quality, sourced from the local market or grown in the woman's own garden.

As we worked together, I marveled at the woman's knowledge and skill. She shared with me the stories behind each ingredient, recounting how her grandmother had taught her to fish in the crystal-clear waters of the nearby bay, and how her mother had passed down the recipe for the coconut cream from generation to generation.

By the time the dish was ready, my mouth was watering with anticipation. The woman placed a steaming bowl of Fresh Fish in Coconut Cream in front of me, and I took my first bite. The flavors exploded on my tongue, a symphony of sweet, savory, and spicy notes that left me craving more.

From that day on, Fresh Fish in Coconut Cream became a staple in my repertoire of recipes. I would often prepare it for family gatherings and special occasions, delighting my loved ones with the exotic flavors of the dish.

As the years passed, I continued to refine my technique, experimenting with different types of fish and variations on the traditional recipe. I added my own twist to the dish, incorporating ingredients that paid homage to my own heritage and experiences.

Now, as I sit here reminiscing about that fateful day in the market, I am filled with gratitude for the woman who took me under her wing and taught me the art of making Fresh Fish in Coconut Cream. Her generosity and wisdom have enriched my life in ways I could never have imagined, and for that, I will always be grateful.

So the next time you find yourself in the kitchen, looking for a new recipe to try, I urge you to give Fresh Fish in Coconut Cream a chance. Who knows, you might just discover a culinary masterpiece that will become a cherished tradition in your own family for years to come.