Coconut Lemongrass Fish (Steamed or Pan-Seared)

Ingredients

• 300 g white fish fillets (cod, tilapia, or sea bass)
• 200 ml coconut milk (unsweetened)
• 2 stalks lemongrass
• 1 tbsp fresh ginger
• 2 cloves garlic
• 2 tbsp lime juice
• 1.5 tbsp fish sauce
• 1 tsp brown sugar(optional)
• 1 tbsp neutral oil (for pan-searing)(optional)
• to taste salt(optional)
• 2 tbsp fresh cilantro or Thai basil (garnish)(optional)
• 1 tsp lime zest (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Thinly slice lemongrass and bruise it; mince garlic and grate ginger. Cut fish into 2 portions and pat dry.

2. 2

   Make the sauce (5 minutes): In a small pot or skillet, warm coconut milk over medium-low heat. Add lemongrass, ginger, and garlic; simmer gently until fragrant, about 5 minutes.

3. 3

   Cook the fish (15 minutes): For steaming, place fish in a steamer basket over simmering water and spoon sauce around/over fish; cover and steam until just cooked through, 10–12 minutes. For pan-searing, heat oil in a skillet, add sauce mixture, then nestle fish in and simmer/cover until cooked through, 8–10 minutes.

4. 4

   Finish (5 minutes): Stir in fish sauce and lime juice (and brown sugar if using). Taste and adjust with a pinch of salt if needed. Remove lemongrass stalk pieces, garnish with cilantro/Thai basil and lime zest, and serve.