Malaysian Lime Coconut Scallops/Whitefish
This recipe is full of Malaysian influence; peppery cilantro, zesty lime all coated around succulent scallops or whitefish of your choice, and served with crisp vegetables. This dish is delicious and healthy.
INGREDIENTS (Serves 4)
- 1 t virgin coconut oil
- 1 t sesame oil
- 1 t ginger, grated or minced
- 3 cloves garlic, minced
- 1 bunch green onions, sliced thin (whites and greens separated)
- 1/8 t Chinese five spice
- 1 T Braggs liquid aminos or Tamari
- 1 C canned coconut milk
- 4 portions white fish (such as halibut, mahi-mahi, or swordfish) or scallops
- 4 baby bok choy, quartered
- 1 C red onion, sliced thin
- 1 C red bell pepper, sliced thin
- About 20 snap peas
- 1 t virgin coconut oil
- 2 T fresh cilantro, chopped fine
- 1 lemon, zest
- 1 lime, zest and juice
- Salt to taste
PREPARATION
- Sauté ginger, garlic, green onion whites, and Chinese five-spice in oils
- Add coconut milk, and liquid aminos or soy and bring to gentle simmer
- Reserve half of the sauce and set aside
- Add the fish or scallops to the simmering sauce to poach
- Meanwhile get a wok or large sauté pan very hot, add cooking oil and flash fry bok choy, red onion, red bell pepper, and snap peas
- Season vegetables to taste and place on serving dish
- When fish or scallops are cooked through, place on top of vegetables
- Add reserved sauce back to the remaining cooking sauce, add cilantro, lemon and lime zest, and lime juice, and salt to taste, and pour over seafood and vegetables
- Garnish with green onion greens
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