Instructions
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1
Chopped parsley or cilantro Cut the fillets into smaller pieces and set aside.
2
Heat the vegetable oil in a sauté pan over medium heat.
3
Add the scallions, chili peppers, garlic, ginger and cinnamon stick and cook for , stirring frequently, to soften the vegetables.
4
Pour in the coconut milk.
5
Add the tomato and mint.
6
Bring to a simmer, lower the heat and simmer for .
7
Taste for seasoning and add salt to taste.
8
Immerse the fish fillets in the sauce.
9
Cook for , turning the pieces occasionally, until they are cooked through.
10
Sprinkle with parsley or cilantro.
11
Remove the cinnamon stick.
12
Makes 4 servings
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