Coconut Lime Fish with Jasmine Rice and Curry
Tender fish baked in creamy coconut lime sauce, paired with perfectly cooked jasmine rice—flavorful and simple for a weeknight dinner hero.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myfoodplans.com.
Cooking tools:
- Instant-read thermometer
- Microplane
- Baking dish
- Dish
- Pot
- Saucepan
- Oven
- Stove
- Fork
- Whisk
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Colander
- Kitchen timer
- Measuring cup
- Measuring spoon
Ingredients
- 4 white fish fillets (such as tilapia, cod, or halibut)
- 1 cup jasmine rice
- 1 can (400ml) coconut milk
- 1 tablespoon curry powder
- 2 limes (zested and juiced)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 teaspoon brown sugar
- Salt
- pepper
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
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