Ingredients:

  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (15ml) fish sauce
  • 1 tbsp (15g) fresh ginger, minced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5ml) honey
  • 1 tbsp (15g) coconut oil
  • 1.5 lbs (680g) white fish fillets
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (8g) fresh cilantro, chopped
  • 1 lime, sliced into wedges
  • 1 scallion (10g), thinly sliced

Instructions:

  1. Heat the coconut oil in the skillet over medium heat. Add the minced ginger and garlic, sautéing for 1–2 minutes until they smell fragrant and translucent, but not browned.
  2. Whisk in the coconut milk, fish sauce, and honey. Bring the mixture to a gentle simmer for 5 minutes until the sauce reduces slightly and looks glossy.
  3. Season the fish fillets with salt and pepper. Gently nestle the fillets into the simmering sauce. Cover the pan with a lid and reduce heat to low. Cook for 7–10 minutes until the fish is opaque and flakes easily with a fork.
  4. Remove the pan from the heat. Stir in the lime juice. Spoon the sauce over the fish and garnish with cilantro and sliced scallions.