Fish Blanquette with Coconut Milk: An Exotic and Creamy Recipe

A Delightfully Creamy and Fragrant Dish

Fish blanquette with coconut milk is a flavorful twist on the traditional French blanquette, replacing heavy cream with coconut milk for an exotic, velvety texture. Infused with aromatic herbs and spices, this dish perfectly balances the mild sweetness of coconut with the delicate taste of fish. Whether served over rice, quinoa, or crusty bread, it’s a comforting yet sophisticated meal.

Why You’ll Love This Recipe

• Light yet creamy: The coconut milk provides a rich texture without being overly heavy.
• Aromatic and flavorful: A blend of ginger, garlic, and lemongrass enhances the dish’s exotic profile.
• Quick and easy: Ready in about 30–40 minutes, making it perfect for weeknights.
• Healthy and nutritious: Packed with lean protein and essential fatty acids.

Ingredients

• 1 lb (450g) white fish fillets (cod, halibut, or sea bass), cut into chunks
• 1 can (14 oz) coconut milk
• 1 cup fish or vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 stalk lemongrass, smashed (optional)
• 1 carrot, thinly sliced
• 1 celery stalk, chopped
• 1 zucchini, diced
• 1 tbsp olive oil or coconut oil
• 1 tbsp cornstarch (optional, for thickening)
• Juice of 1 lime
• Salt and pepper to taste
• 1 tsp turmeric (for color and mild spice)
• ½ tsp ground coriander
• Fresh cilantro or parsley, for garnish

Step-by-Step Directions

1. Prepare the Ingredients

Chop the fish fillets into bite-sized pieces and set aside. Mince the garlic, grate the ginger, and finely chop the onion. Slice the carrot, celery, and zucchini into thin pieces to ensure even cooking.

2. Sauté the Aromatics

In a large pan or pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, and sauté for about 2 minutes until fragrant. If using lemongrass, add it now.

3. Add the Vegetables

Toss in the sliced carrot, celery, and zucchini. Cook for another 3–4 minutes, stirring occasionally, until slightly softened.

4. Pour in the Liquids

Add the fish or vegetable broth, coconut milk, turmeric, and ground coriander. Stir well and bring to a gentle simmer.

5. Cook the Fish

Carefully add the fish pieces to the simmering sauce. Reduce the heat to low and let it cook for 7–10 minutes, or until the fish is tender and flakes easily.

6. Adjust the Consistency

If a thicker sauce is desired, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and stir it into the pan. Let it simmer for another 2 minutes to thicken.

7. Finish with Lime Juice

Remove from heat and stir in the fresh lime juice for a bright, zesty contrast. Adjust salt and pepper to taste.

8. Garnish and Serve

Sprinkle fresh cilantro or parsley over the dish before serving. Enjoy with steamed rice, quinoa, or crusty bread.

Variations

• Spicy Version: Add a chopped chili pepper or a teaspoon of red pepper flakes for extra heat.
• Different Proteins: Substitute fish with shrimp, scallops, or even tofu for a vegetarian option.
• Extra Vegetables: Try adding bell peppers, mushrooms, or spinach for more variety.
• Curry Twist: Mix in a teaspoon of curry powder for a richer, more complex flavor.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Storage and Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Can be frozen for up to 2 months, but the texture of the fish may change slightly.
• Reheating: Warm gently on the stove over low heat or in the microwave in short intervals to avoid overcooking the fish.

Frequently Asked Questions

How do I prevent the fish from breaking apart?

Use firm white fish and avoid stirring too much once added to the pan.

Can I use frozen fish?

Yes, but thaw it completely and pat it dry before cooking to prevent excess water in the sauce.

What’s the best way to make the sauce thicker?

Use cornstarch, reduce the liquid slightly, or blend some cooked vegetables into the sauce.

Can I make this dish dairy-free?

It’s already dairy-free! Coconut milk is a great alternative to cream.

Is this recipe keto-friendly?

Yes, if served without rice or with a low-carb substitute like cauliflower rice.

What can I use instead of lemongrass?

A little extra lime zest or a splash of lemon juice can provide a similar citrusy note.

Can I make this dish ahead of time?

Yes, but it’s best served fresh as the fish may become softer upon reheating.

What side dishes pair well with fish blanquette?

Steamed jasmine rice, quinoa, or a fresh green salad complement it well.

Can I use coconut cream instead of coconut milk?

Yes, but dilute it slightly with water or broth to maintain the right consistency.

What wine pairs well with this dish?

A dry white wine like Sauvignon Blanc or a lightly oaked Chardonnay works beautifully.

Conclusion

Fish blanquette with coconut milk is a delicious, creamy, and aromatic dish that brings a taste of the tropics to your table. Whether you’re looking for a quick weeknight dinner or an elegant meal for guests, this recipe is sure to impress. Try it today and enjoy the perfect blend of exotic flavors and comforting textures!

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