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.
20m
PREP TIME
15m
COOK TIME
342
CALORIES
10
INGREDIENTS

Servings: 4

Ingredients

  • Step1
  • 2 1/2 teaspoons McCormick Gourmet™ Organic Ginger, Roasted Ground
  • 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1 pound firm white fish fillets, such as haddock or rockfish, about 1-inch thick, skin removed
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon olive oil
  • 2 large shallots, thinly sliced
  • 1 yellow bell pepper, cut into thin strips
  • 1 medium zucchini, cut into thin half-moon slices (2 cups)
  • 1 can (13.66 ounces) Thai Kitchen® Coconut Milk, well shaken
  • 1/2 cup chopped fresh cilantro, divided

INSTRUCTIONS

  • 1 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
  • 2 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
  • 3 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

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