Braised Bluefish And Spring Vegetables In Spiced Coconut Broth Recipe

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.

No additional tips available.

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

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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.

Braised Bluefish And Spring Vegetables In Spiced Coconut Broth

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