Coconut Fish Soup, Tomato & Basil

Seafood Sizzles in Winter

Coconut Fish Soup
Serves 4
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
483 calories
11 g
116 g
32 g
41 g
20 g
332 g
825 g
4 g
0 g
9 g
Nutrition Facts
Serving Size
332g
Servings
4
Amount Per Serving
Calories 483
Calories from Fat 275
% Daily Value *
Total Fat 32g
49%
Saturated Fat 20g
100%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 116mg
39%
Sodium 825mg
34%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
10%
Sugars 4g
Protein 41g
Vitamin A
13%
Vitamin C
43%
Calcium
18%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Lemon grass 1 stalk
  2. red chilli 1 (optional)
  3. red onion 1/2 chopped
  4. tomatoes 4 ripe or 1 can of crushed
  5. coconut milk 1 can
  6. lemon juice 2-3 tablespoons
  7. fish sauce 2 tablespoons
  8. sugar 1 teaspoon
  9. basil leaves 1/4 cup roughly chopped
  10. white fish fillets 600 grams
Instructions
  1. 1. Remove the outer leaf and finely chop the lemongrass; slice chilli lengthways, scrape out seeds then finely chop; thinly slice onion; roughly chop tomayoes.
  2. 2. Heat large fry-pan on medium heat. Add 1/4 cup of the coconut milk, lemongrass and chilli and fry until the liquid evaporates and lemongrass is tender, 2 to 3 minutes. Stir in remaining coconut milk, onion, tomatoes (fresh or canned), lemon juice, fish sauce, sugar and basil leaves. Simmer for 5 minutes.
  3. 3. Pat dry the fish with paper towels and remove any bones. Season with some salt and pepper to your taste. Place fish fillets in the coconut sauce and simmer for about 4 minutes, turn fillets over and cook for a further 2 minutes or until cooked.
  4. 4. Serve with some steamed rice or pasta and garnish with baby spinach or garnish of your choice.
beta
calories
483
fat
32g
protein
41g
carbs
11g
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Capalaba Aussie Seafood House https://aussieseafoodhouse.com.au/

Description

This is such a great way to cook and serve fish ….you are really poaching the fish in a delicious coconut sauce and the tomatoes deliver an unexpected but delicious flavour burst……I’ve used all types of fish with this dish, generally the medium white fillets from basa to sweetlip, ling and cod ….this will become a regular in you repertoire …..Aussie Seafood Houses ….Great Ideas in Seafood ….