Saturday, May 29, 2010
this dish is very easy and fast to make. it is a simple fish dish served with asparagus, although green beans or spinach would be a nice substitute.
1 lb perch (or other white fish) - about two medium sized filets
1 can reduced fat coconut milk
1/8 c lime juice, freshly squeezed (about 1 1/2 limes)
1/2 jalapeno, cut into slices
~ 2 T fresh basil, chopped
1 t fish sauce
1 t soy sauce
1 bunch asparagus
lime slices (for garnish)
1. Combine the coconut milk and the lime juice in a deep sauce pan or wok and bring to a boil.
2. Meanwhile rinse, dry, and salt and pepper the fish.
3. When the coconut mixture is boiling add the fish and simmer over medium heat. Turn the fish over half way through cooking to make sure it is cooked evenly. Cook until the fish starts to flake away. This will take about 5 minutes.
4. Remove the fish with a slotted spoon. Set aside on a plate, covered with foil.
5. Add the lime, jalapeno, basil, fish sauce, soy sauce, and asparagus to the coconut mixture. Bring the coconut mixture to a boil again.
6. After about 2 minutes you will want to remove the jalapeno or the dish will become too spicy. Or if you like to have your mouth on fire, I encourage you to leave it in there.
6. Simmer until the asparagus is just tender and the sauce thickens up a bit. This should only take about 3-5 minutes.
Serve the fish and coconut asparagus sauce over rice. A slice of lime is also nice to serve with the dish.