Seafood and Coconut Milk Soup

Fragrant Coconut Milk Seafood Soup with Lemongrass and Lime

Ingredients:

1 tablespoon coconut oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 stalk lemongrass, bruised and chopped

2 teaspoons red curry paste (optional for spice)

1 can (13.5 oz) full-fat coconut milk

2 cups seafood or vegetable broth

1 tablespoon fish sauce

Juice of 1 lime

1/2 pound shrimp, peeled and deveined

1/2 pound white fish (like cod or tilapia), cut into chunks

1/2 cup calamari rings (optional)

1/2 cup mushrooms, sliced

Salt to taste

Fresh cilantro or Thai basil for garnish

Lime wedges for serving

Directions:

In a large pot, heat the coconut oil over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant.

Stir in red curry paste (if using) and cook for another minute.

Pour in the coconut milk and broth. Stir to combine and bring to a gentle simmer.

Add fish sauce, lime juice, and mushrooms. Simmer for 5 minutes.

Gently add the shrimp, white fish, and calamari. Simmer until the seafood is cooked through, about 5–7 minutes.

Taste and season with salt as needed. Remove lemongrass pieces before serving.

Ladle into bowls and top with fresh herbs. Serve with lime wedges on the side.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings

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Soothing, creamy, and full of ocean flavor This Seafood and Coconut Milk Soup is your one-way ticket to tropical comfort.

Baja Fish Tacos – Mexican Street Favorite

Crispy beer-battered fish wrapped in warm corn tortillas, topped with zesty slaw and chipotle mayo. A coastal Mexican delight you’ll want every Taco Tuesday!

Ingredients (Serves 2):
• 2 white fish fillets (tilapia or cod), cut into strips
• ½ cup flour + ½ tsp baking powder
• ½ cup cold beer
• Salt & pepper
• Oil for frying
• 4 corn tortillas
• 1 cup shredded cabbage
• 2 tbsp lime juice
• Chipotle mayo (or plain mayo with paprika & lime)

Instructions:

1. Mix flour, baking powder, salt and beer to form a smooth batter.
2. Dip fish strips in batter and fry until golden brown.
3. Warm tortillas, fill with fish, top with cabbage tossed in lime juice, and drizzle chipotle mayo.

Mexican Tip: Serve with pickled onions and extra lime wedges for a street-style kick.

Looking for a fresh and zesty dinner idea?

Lemon Pepper Tilapia with Veggies

Ingredients:
- 4 tilapia fillets
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced
- Salt to taste
- Fresh parsley, for garnish

Preparation Steps:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix olive oil, lemon juice, black pepper, garlic powder, and salt.
3. Place tilapia fillets on a baking sheet lined with parchment paper.
4. Drizzle the lemon mixture over the fillets.
5. Arrange cherry tomatoes, zucchini, and bell pepper around the fish.
6. Bake for 12-15 minutes or until the fish flakes easily with a fork.
7. Garnish with fresh parsley before serving.

Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins
Calories: 230 kcal per serving | Servings: 4 servings

Suggested Pairings: Serve with quinoa salad or steamed rice for a complete meal.

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Thai Coconut Lime Fish
Tender white fish fillets gently poached in a creamy coconut lime sauce infused with garlic, ginger, and Thai herbs. Perfect with jasmine rice for a fragrant, light meal.

Ingredients (Serves 2–3)
For the Fish:
2–3 white fish fillets (cod, halibut, snapper, or tilapia work well)

Salt and freshly ground black pepper, to taste

Juice of 1 lime

1 tablespoon neutral oil (vegetable, coconut, or avocado oil)

For the Sauce:
1 tablespoon oil (if not reusing fish pan)

2 cloves garlic, minced

1-inch piece of ginger, grated or finely chopped

1 small shallot or half a red onion, finely chopped

1 small red chili (like bird’s eye or Fresno), thinly sliced (optional for heat)

1 cup full-fat coconut milk

1 tablespoon fish sauce (or soy sauce for a vegetarian twist)

Zest of 1 lime

Juice of 1 lime (extra, separate from the marinade)

1 teaspoon brown sugar or palm sugar

Fresh cilantro and Thai basil, for garnish

Optional: 1 kaffir lime leaf, torn (for authentic flavor)

Suggested Sides:
Steamed jasmine or basmati rice

Stir-fried greens (like bok choy, spinach, or morning glory)

Cucumber salad or pickled carrots for contrast

Preparation Steps
1. Marinate the Fish
Pat fish fillets dry. Rub with salt, pepper, and lime juice. Let marinate for 10–15 minutes while you prep other ingredients .

2. Sear the Fish (Optional for Extra Flavor)
Heat oil in a skillet over medium heat. Add the fish fillets and sear for 2–3 minutes per side until lightly golden but not fully cooked through.

Remove from pan and set aside (they’ll finish cooking in the sauce).

3. Sauté the Aromatics
In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and shallot until fragrant (about 1–2 minutes).

Add the chili and torn kaffir lime leaf if using. Stir to release aroma .

4. Make the Sauce
Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce, sugar, lime zest, and lime juice. Adjust to taste — it should be a balance of creamy, salty, tangy, and slightly sweet .

5. Poach the Fish
Nestle the fish fillets into the coconut sauce. Cover and simmer gently for 5–7 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it .

To Serve
Spoon the creamy coconut lime sauce over the fish.

Garnish with chopped cilantro, Thai basil, and thin chili slices for color .

Serve hot over steamed jasmine rice with a lime wedge on the side .

Tips & Variations
For more veggies: Add baby spinach, snap peas, or bell peppers to the sauce during the last 3–4 minutes of cooking.

Make it spicier: Add Thai red curry paste (1 tsp) when sautéing aromatics for more heat and complexity .

Crispy version: Instead of poaching, fry the fish until crispy and serve with the sauce poured over.

Vegetarian option: Replace fish with tofu or mushrooms and use soy sauce instead of fish sauce.

Storage
Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove or microwave without boiling to preserve the coconut milk texture.

Chinese Steamed Fish

Delicate and Flavorful Chinese Steamed Fish with Ginger and Scallions

Ingredients:

1 whole white fish (such as sea bass, tilapia, or snapper), about 1 to 1.5 lbs, cleaned and scaled

2 tablespoons soy sauce

1 tablespoon Shaoxing wine or dry sherry

1 tablespoon sesame oil

3 cloves garlic, thinly sliced

2-inch piece fresh ginger, julienned

3 scallions, cut into thin strips

Fresh cilantro for garnish (optional)

Salt to taste

Directions:

Rinse the fish and pat dry. Make 2-3 diagonal slashes on each side to allow flavors to penetrate.

Lightly season the fish inside and out with salt.

Place the fish on a heatproof plate that fits inside your steamer. Scatter half the ginger and garlic on the fish.

Steam the fish over boiling water for 8-10 minutes, depending on thickness, until the fish is opaque and flakes easily.

While the fish steams, mix soy sauce, Shaoxing wine, and sesame oil in a small bowl.

Carefully remove the fish from the steamer. Discard the ginger and garlic used in steaming.

Pour the sauce evenly over the fish. Top with the remaining ginger, garlic, and scallions.

For extra flavor, briefly heat a small amount of oil until smoking and pour it over the fish to sizzle the aromatics.

Garnish with fresh cilantro if desired and serve immediately with steamed rice.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 250 kcal per serving (approximate) | Servings: 2-3

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Discover the delicate flavors of Chinese Steamed Fish — tender, aromatic, and light on your palate!