Fish With Coconut Ginger Sauce Recipe

Name: Fish With Coconut Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 red bell pepper, chopped fine; 1/2 yellow bell pepper, chopped fine; 1/2 green bell pepper, chopped fine; 10 shallots, minced and divided; 3 tablespoons olive oil; 4 garlic cloves, minced and divided; 1 tablespoon fresh thyme, chopped fine; salt & freshly ground black pepper; 1/4 cup fresh gingerroot, chopped; 1/4 cup dry white wine; 1 1/2 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock; 1 cup coconut milk; 4 sole fillets, 6 oz each; 1 cup flour, for dredging; 2 tablespoons unsalted butter

Servings: persons

1/2 red bell pepper, chopped fine
1/2 yellow bell pepper, chopped fine
1/2 green bell pepper, chopped fine
10 shallots, minced and divided
3 tablespoons olive oil
4 garlic cloves, minced and divided
1 tablespoon fresh thyme, chopped fine
salt & freshly ground black pepper
1/4 cup fresh gingerroot, chopped
1/4 cup dry white wine
1 1/2 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
1 cup coconut milk
4 sole fillets, 6 oz each
1 cup flour, for dredging
2 tablespoons unsalted butter

1
In a large skillet, over medium heat, add 2 tablespoons oil, chopped peppers, half the shallots, and cook, stirring frequently, until softened, about 3 to 5 minutes.
2
Add half the garlic and cook one minute; season with thyme, salt and pepper, stir.
3
In a medium saucepan, over medium heat, add remaining tablespoon of oil, remaining shallots, and cook, stirring frequently, until translucent, about 5 minutes.
4
Add remaining garlic and ginger, stirring.
5
Add the wine and bring to a boil; reduce heat and cook until the liquid has reduced by 3/4 then add the fish or chicken stock.
6
Increase heat and add the coconut milk, stir; reduce heat to medium and cook until the sauce thickens, stirring frequently.
7
Strain, discard solids, season with salt and pepper; keep warm.
8
Meanwhile, pat fish dry with a paper towel, season on both sides with salt and pepper; lightly dredge in flour.
9
In a large skillet, melt butter over medium heat, add fish and cook until golden, about 2 to 3 minutes; carefully turn over and cook until golden on the other side.
10
To serve, place a fillet on a plate, top with warm pepper mixture, spoon sauce around the fish.

534

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 red bell pepper, chopped fine, 1/2 yellow bell pepper, chopped fine, 1/2 green bell pepper, chopped fine, 10 shallots, minced and divided, and more.

Yes, Fish With Coconut Ginger Sauce 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!

Fish With Coconut Ginger Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions