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Rinse fish; pat dry with paper towels.
Fill a 12-inch skillet with water to a depth of 1 inch. Bring the water to a boil; reduce heat. Arrange bell pepper, asparagus (and/or green beans) and carrot in a steamer basket. Place the fish on top of the vegetables. Sprinkle with salt and black pepper. Place the steamer over the simmering water. Cover and simmer gently for 6 to 8 minutes or until the fish begins to flake when tested with a fork.
Meanwhile, in a small saucepan, combine coconut milk, lime juice, fish sauce (or soy sauce), ginger and crushed red pepper to taste. Bring to a boil; reduce heat. Boil gently, uncovered, for 2 to 3 minutes or until slightly thickened.
Remove fish and vegetables to serving plates. Drizzle with sauce and sprinkle with peanuts and cilantro.