Recipe by Jostlori
I found this great recipe on a can of Goya coconut milk (NOT coconut CREAM). I'm putting it here for safe-keeping, in case they change recipes on the can... I served this for a dinner party and got rave reviews. Enjoy!
Top Review by Outta Here
This is very tasty and pretty easy to make. I think it would work with tilapia also. The list of ingredients is a bit hard to follow, though, since they are out of order as per the instructions. It is easier to follow if ingredients are listed in order used. I think this could also be "jazzed up" if desired, with some curry paste or powder.
- 1 medium white onion, sliced julienne style
- 1 celery rib, sliced julienne style
- 1 (6 ounce) can tomato paste
- 2 (13 1/2 ounce) cans coconut milk (NOT coconut CREAM)
- 1 chicken bouillon cube
- 2 bay leaves
- 1 large tomatoes, seeded and sliced julienne style
- 2 cups cooked white rice, hot
- 4 red snapper fillets (about 1.5 lbs)
- 1 lime, juice of
- 2 tablespoons olive oil
- 6 garlic cloves, minced
Directions See How It's Made
- Sprinkle fillets with the lime juice.
- In a staight-sided deep skillet, heat oil on medium heat. Stir in garlic, onion, celery and cook for 4 minutes, stirring often.
- Stir in tomato paste and cook for 2 minutes. Don't skip this step.
- Stir in coconut milk, chicken bouillion and bay leaf. Bring to a boil and simmer on low for 10 minutes, stirring occasionally.
- Stir in sliced tomatoes. Add fillets, skin side up if not skinless, gently pushing them into the sauce.
- Simmer for 5 minutes or until fish is cooked and flakes easily with a fork.
- Transfer the fish fillets to a warm serving tray and keep warm.
- Continue to simmer sauce until it reaches the desired consistency.
- Ladle some sauce over fillets and serve the remainder on the side, accompanied with the rice.