Thai-Style Fish in Coconut-Roasted Ginger Broth

Serve this dish in soup plates over steamed rice so you can enjoy all of the flavorful broth.

Serves: 4
20 mins Prep time 15 mins Cook time
20 mins Prep time
15 mins Cook time
  • Mix ginger and sea salt in small bowl. Sprinkle fish with 1 tablespoon of the lemon juice. Coat evenly with 2 1/2 teaspoons of the spice mixture. Set aside

  • Heat oil in large skillet on medium heat. Add shallots, bell pepper, zucchini and 2 tablespoons water; mix well. Cover. Cook 2 minutes or until tender-crisp, stirring occasionally. Add coconut milk and 2 tablespoons of the cilantro. Bring to boil, stirring occasionally. Reduce heat to low; simmer, uncovered, 5 minutes until broth thickens slightly. Stir in remaining spice mixture. Reduce heat to low

  • Place fish in skillet, spooning some broth and vegetables over fish. Cover. Cook 5 minutes or until fish flakes easily with a fork, basting fish occasionally with broth. Remove from heat. Stir in remaining 1 tablespoon lemon juice. Sprinkle with remaining cilantro and peanuts, if desired. Serve over steamed rice

Cooking tip

Test Kitchen Tip: Add 1/4 cup chopped roasted salted peanuts, if desired.

Nutrition information

(Amount per serving)

  • 342Calories: 342Cholesterol: 65mg
  • Sodium: 616mgProtein: 24g
  • Total Fat: 22gFiber: 2g
  • Carbohydrate: 12g