Halibut stewed in coconut milk
Description
The dish is prepared without unnecessary complications. Thanks to the addition of coconut oil and a variety of spices (I used cloves, cardamom, cinnamon, chili, and turmeric), halibut stewed in coconut oil acquires an Indian, even slightly Ayurvedic flavor :) The fish, marinated in the described sauce and nicely stewed in coconut oil, turns out incredibly tender—place a piece in your mouth and it just melts, no chewing required... :) By the way, the dish is also versatile. Change the spice mix and proportions, and you'll get the same tender fish but with a slightly different taste :) Enjoy! The dish is ready to be served.
Instructions
- 1
Step 1
Cut the halibut fillet into medium-sized pieces.
- 2
Step 2
In a skillet, heat a little oil, add the spices and fry for about 30 seconds. Then mix this flavored oil with minced garlic, ginger, salt, and lemon juice. The mixture should form a thick paste.
- 3
Step 3
Marinate the halibut fillet in the resulting paste for at least half an hour.
- 4
Step 4
Slice the onion into half-rings, or even smaller if desired.
- 5
Step 5
Lightly sauté the onion in vegetable oil, then add the fish pieces and cook for another 5 minutes over low heat. Then pour in the coconut milk and simmer the fish in it for about 15 minutes.
- 6
Step 6
Serve with your favorite side dish—obviously, rice would be perfect here. Enjoy!