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This Pamela Salzman recipe is perfection. Exactly what I was craving on this super hot day. It is light, bright, flavorful, satisfying, and super simple to make. Will definitely be on heavy rotation this summer!
In a large skillet, combine coconut milk, stock, lime juice, ginger, garlic, fish sauce and chili pepper. Bring to a boil over high heat and cook until sauce has thickened slightly and equals 1 cup to 1 ¼ cup, about 10 minutes.
Stir in half the cilantro and half the green onions. Season with sea salt and pepper.
Position an oven rack on the second level from the top. Preheat broiler to medium or medium-high. Place the fish on a broiler pan or baking sheet (I use a silpat to prevent sticking) and brush each piece of fish all over with 1 Tablespoon of sauce. Season with sea salt and pepper to taste.
Broil fish until it starts to flake and is opaque in center, about 3-5 minutes on each side, depending on thickness of the fish. Divide fish and sauce among 6 plates. Sprinkle with remaining cilantro and green onions. (I served mine over white rice and it was delicious!)