Ingredients
Scale
- 1 tbsp coconut oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red chili, thinly sliced (optional)
- 1 (14 oz) can full-fat coconut milk
- 1 cup low-sodium chicken or vegetable broth
- 1 tbsp fresh lime juice
- 1 tsp lime zest, plus extra for garnish
- 2 (6 oz) fillets white fish (mahi-mahi, cod, or tilapia), flaked
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Green onions, sliced, for garnish
Instructions
- Heat coconut oil in a medium saucepan over medium heat.
- Add garlic, ginger, and chili; sauté 1–2 minutes until fragrant.
- Pour in coconut milk and broth; bring to a gentle simmer.
- Reduce heat to low, stir in lime juice and zest. Season with salt and pepper.
- Gently stir in flaked fish and cook 5–7 minutes until fish is opaque and flakes easily.
- Serve hot, topped with cilantro, green onions, and extra lime zest.
Notes
- For extra richness, add a splash of coconut cream at the end.
- Vegetarian option: Replace fish with cubed firm tofu or chickpeas.
- Store leftovers in fridge up to 2 days (fish may firm up; reheat gently).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: One-pot cooking
- Cuisine: Southeast Asian
- Diet: High Protein, Gluten-Free, Dairy-Free, Low Carb option
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
