Coconut Mango Fish
A bright and flavorful dish featuring fish fillets cooked in a creamy coconut milk sauce with sweet mango and aromatic spices, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 pound fish fillets Choose firm white fish like cod, tilapia, or haddock.
- 1 can coconut milk Canned coconut milk is usually inexpensive and lasts a while.
- 1 ripe mango Frozen mango chunks can be substituted.
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
- 1 lime lime
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped cilantro
Instructions
Preparation
- Pat fish fillets dry, season with salt, black pepper, and chili powder, and squeeze half of the lime juice over them.
- Heat vegetable oil in a skillet over medium heat, add chopped onion, minced garlic, and grated ginger, then sauté until fragrant and translucent.
Cooking
- Pour coconut milk into the skillet and bring to a gentle simmer.
- Peel and dice the mango, then stir the pieces into the coconut sauce and cook for 3-4 minutes until slightly softened.
- Gently nestle the seasoned fish fillets into the simmering sauce and spoon sauce over the top, then cover and cook for 5-7 minutes until the fish is opaque and flakes easily.
- Squeeze the remaining lime juice over the cooked fish and sauce.
- Sprinkle chopped cilantro on top before serving.
Notes
For storage, refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove. You can freeze the sauce (without fish) for up to 2 months. For a spicier version, increase chili powder or add cayenne. This dish can be served with steamed jasmine or basmati rice, or tucked into warm flatbread.