#steamedfish

From Gastroposter Chris Cheong:

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This Thai-style dish has tender white fish fillets that are marinated in a tasty coconut sauce with ginger, garlic, and lime juice. The fish stays moist and absorbs the fragrant flavors of the sauce when it is steamed. This makes for a light and tasty gluten-free meal.

Ingredients: 4 fillets of white fish such as cod or tilapia. 1 can 14 oz coconut milk. 3 tablespoons gluten-free soy sauce. 2 tablespoons fresh lime juice. 2 tablespoons finely chopped cilantro. 1 tablespoon minced ginger. 2 cloves garlic, minced. 1 red chili, thinly sliced optional. Salt and pepper to taste.

Instructions: Place the fish fillets in a shallow dish and season with salt and pepper. In a mixing bowl, combine coconut milk, soy sauce, lime juice, cilantro, ginger, garlic, and chili if using. Mix well. Pour the coconut milk mixture over the fish fillets, ensuring they are well coated. Marinate for at least 30 minutes. Prepare a steamer by bringing water to a boil in a pot with a steaming basket or rack. Once the water is boiling, place the marinated fish fillets in the steamer basket or on the rack. Steam for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. While the fish is steaming, pour the remaining marinade into a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Serve the steamed fish drizzled with the thickened coconut sauce. Garnish with additional cilantro and lime wedges if desired. Enjoy your gluten-free Thai steamed fish in coconut sauce!

Prep Time: 35 minutes

Cook Time: 15 minutes