Description
A warm, fragrant dish with tender fish in a creamy coconut broth infused with lemongrass, ginger, and lime.
Ingredients
- 4 white fish fillets (cod, snapper, or tilapia)
- Salt and pepper, to season
- 1 tablespoon vegetable oil
- 3 stalks lemongrass, trimmed, bruised, and cut into 2-inch pieces
- 1-inch piece of ginger, sliced
- 2 garlic cloves, minced
- 1 small onion, thinly sliced
- 2 cups coconut milk
- 1 cup chicken or vegetable broth
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1 red chili, sliced (optional, for heat)
- Juice of 1 lime
Instructions
- Season the fish fillets with salt and pepper.
- In a large pot, heat the vegetable oil over medium heat.
- Add lemongrass, ginger, garlic, and onion; sauté for 3-4 minutes until fragrant.
- Pour in the coconut milk and broth, stirring to combine.
- Add fish sauce, sugar, and sliced chili (if using). Bring to a gentle simmer.
- Gently place the fish fillets into the broth and simmer for 10-12 minutes until cooked through.
- Finish with a squeeze of fresh lime juice before serving.
Notes
Use fresh lemongrass for best flavor. Adjust spice levels to personal taste.
