Braised Bluefish And Spring Vegetables In Spiced Co

Name: Braised Bluefish And Spring Vegetables In Spiced Coconut Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch scallions; 2 pounds bluefish fillets, skin and bloodline removed, cut into 2-oz. pieces; 2 teaspoons kosher salt, divided; 3 tablespoons peanut oil, divided; 1 medium-size red onion, cut into 8 wedges; 1 lime, quartered lengthwise; 14 ounces small carrots with tops, trimmed and thinly sliced (about 3 cups); 1/4 cup slivered almonds; 1 (1-oz.) piece fresh ginger, peeled and cut into thick slices; 1 garlic clove, sliced; 4 ounces fresh shiitake mushrooms (or other mushrooms), stems removed, thinly sliced; 2 (13.5-oz.) cans coconut milk; 4 basil sprigs; 1 serrano or Hatch chile, very thinly sliced

Servings: persons

1 bunch scallions
2 pounds bluefish fillets, skin and bloodline removed, cut into 2-oz. pieces
2 teaspoons kosher salt, divided
3 tablespoons peanut oil, divided
1 medium-size red onion, cut into 8 wedges
1 lime, quartered lengthwise
14 ounces small carrots with tops, trimmed and thinly sliced (about 3 cups)
1/4 cup slivered almonds
1 (1-oz.) piece fresh ginger, peeled and cut into thick slices
1 garlic clove, sliced
4 ounces fresh shiitake mushrooms (or other mushrooms), stems removed, thinly sliced
2 (13.5-oz.) cans coconut milk
4 basil sprigs
1 serrano or Hatch chile, very thinly sliced

1
Thinly slice scallions, separating green and white parts. Sprinkle bluefish with 1 teaspoon of the salt, and set aside.
2
Heat 1 tablespoon of the oil in a large skillet over high. Add onion and lime wedges. Cook, without stirring, until onion and limes are nicely charred (they will look almost burned), 3 to 5 minutes. Remove from skillet, and set aside.
3
Heat remaining 2 tablespoons oil in skillet. Add carrots, almonds, ginger, garlic, and reserved white scallion slices. Cook, stirring often, until fragrant and just softened, about 6 minutes. Nestle fish pieces in carrot mixture. Top with mushrooms. Pour coconut milk over mixture. Sprinkle with remaining 1 teaspoon salt, and top with basil sprigs. Cover and reduce heat to low; cook 10 minutes.
4
Discard basil sprigs and ginger slices. Divide bluefish, vegetable mixture, and broth evenly among 4 bowls. Garnish with chile slices, reserved green scallion slices, and charred onion and lime wedges.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 bunch scallions, 2 pounds bluefish fillets, skin and bloodline removed, cut into 2-oz. pieces, 2 teaspoons kosher salt, divided, 3 tablespoons peanut oil, divided, and more.

Yes, Braised Bluefish And Spring Vegetables In Spiced Coconut Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Bluefish And Spring Vegetables In Spiced Coconut Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions