FOOD NEWS
Canned Coconut Milk Gives Rich, Creamy Results When Braising Fish
BY ELIZABETH OKOSUN
Rather than using coconut milk to make a sauce or glaze for your seafood dishes, infuse the flavor of coconut into your fish by braising it for an extra moist, creamy texture.
Opt for fish that won't fall apart easily, like salmon, halibut, and shrimp. With your fish dry, heat oil in a pan, sear both sides of the fish quickly, and set it aside.
Coconut milk goes great with spices like cardamon, cinnamon, turmeric, cloves, and nutmeg. For a fresh taste, opt for basil, lemongrass, mint, or thyme.
Add in your spices alongside garlic cloves, grated ginger, and onion, and let them heat up. After a few minutes of stirring, pour in the coconut milk and add the fish.
Turn the temperature to low heat and cover the pan to allow the fish to slowly cook for about 15 minutes or until the fish is cooked and the sauce has dried up.