Coconut Lime Fish with Creamy Sauce and Rice

Coconut Lime Fish with Creamy Sauce

Broad white fish fillets are briefly seared until golden in spots, then finished in a creamy coconut-lime sauce. The sear gives the fish color without requiring a long simmer that could dry it out or break it apart.

Full-fat coconut milk gives the sauce body, and lime juice added near the end keeps it bright. Fish thickness affects the timing, so check the center rather than relying on the clock alone. Serve the fillets and their sauce beside a separate mound of rice.

Serves 4 | Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes

Ingredients

• 1 cup uncooked jasmine or other long-grain white rice (185g)
• 1 1/2 pounds mild white fish fillets, such as cod, divided into 4 broad portions (680g)
• 3/4 teaspoon kosher salt, divided, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon neutral oil
• 2 cloves garlic, minced
• 1 teaspoon finely grated fresh ginger
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon crushed red pepper flakes, plus more to taste
• 1 can (13.5 ounces) full-fat coconut milk
• 1/3 cup low-sodium chicken or vegetable broth
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 1 teaspoon finely grated lime zest
• 1/4 teaspoon dried basil

Optional: Add 1 teaspoon fish sauce to the sauce for a more savory finish, reducing the salt to taste. Garnish with 1–2 tablespoons chopped cilantro or sliced scallions, or add a small pat of butter to each serving of hot rice.

How to Make Coconut Lime Fish

1. Cook the rice: Rinse the rice and cook it according to the package directions. Keep it covered and warm while you prepare the fish.
2. Prepare the fish: If using frozen fillets, thaw them completely. Check for bones, pat the fish thoroughly dry, and season both sides with about half the salt and the black pepper. Keep the portions broad rather than cutting them into chunks.
3. Sear the fish: Preheat a 12-inch skillet over medium-high heat, then add the oil. Place the fish in a single layer, working in batches if needed so the portions have room to brown. Sear for about 2–3 minutes per side, turning carefully once, until golden-brown patches form. The fish may not be cooked through. Transfer it gently to a plate.
4. Make the sauce: Reduce the heat to medium-low. Add the garlic, ginger, turmeric, and red pepper flakes; stir briefly until fragrant, without browning the garlic deeply. Pour in the coconut milk and broth and scrape up the browned bits. Simmer uncovered for 4–6 minutes, stirring occasionally, until the sauce bubbles gently and lightly coats a spoon. Do not let it boil hard.
5. Add the lime: Stir in the lime zest, lime juice, dried basil, and remaining salt to taste. Add the optional fish sauce now, if using. Taste and adjust the seasoning or lime modestly.
6. Finish the fish: Return the fillets to the skillet in one layer and spoon sauce over them. Keep the sauce at a gentle simmer; do not stir or shift the fish. Cook for about 2–4 minutes, starting to check thin fillets after 2 minutes. The fish is done when it is opaque through the center and separates into moist flakes with gentle pressure. For a thermometer check, the thickest part should reach 145°F (65°C).
7. Serve: Let the fish stand for 1–2 minutes. Place a mound of rice beside each portion, then spoon sauce over and around the fish. Serve with lime wedges.

Keeping the Fish Tender and the Sauce Creamy

A dry fish surface and space in the skillet help produce browned patches instead of a steamed exterior. Use a thin, wide spatula to turn the fillets, then leave them in place while they finish in the sauce. Thin fillets can cook through quickly; remove the fish from the heat as soon as it is opaque and flaky.

Full-fat canned coconut milk makes a richer sauce that clings to the fish. Light coconut milk can be used, but the sauce will be thinner. Reduce the sauce gently before returning the fish, and avoid a hard boil, which can make it oily or separated. The small amount of turmeric should leave the sauce pale yellow rather than strongly curry-colored.

Serving and Storing Leftovers

Keep the rice beside the fish so the sauce remains visible around the fillets. A simple green vegetable can be served alongside.

Refrigerate leftover fish and sauce promptly in airtight containers; separating them can help preserve the fish’s texture. Store leftover rice in its own container. Use the cooked fish within about 2 days for best quality, and reheat it with the sauce gently on the stovetop just until heated through, without a prolonged simmer. The sauce can be made shortly ahead and gently reheated, stirring until smooth before adding freshly cooked fish.

More Fish Dinners

For a crispier skillet option, try pan-fried fish fillets. For a different sauce, see pan-seared cod with tomato basil sauce. For an oven-baked citrus option, try lemon garlic butter baked cod.

Nutrition

Approximate nutrition per serving, including rice and sauce, based on 4 servings: 510 calories, 35g protein, 21g fat, and 43g carbohydrates. Approximate nutrition per 100g: 120 calories, 8g protein, 5g fat, and 10g carbohydrates. Values vary with the fish, coconut milk, and broth used; optional additions are not included.