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Creamy Ocean Delight with Lime

This dish perfectly combines the creaminess of coconut milk with the zesty brightness of lime, making it a vibrant and healthy meal option that's easy to prepare.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 400 g firm white fish (like cod), cut into big cubes Opt for a firm white fish to prevent it from flaking during cooking.
  • 200 g shelled shrimp Can use frozen, ensure they are properly thawed.
  • 1 yellow onion, finely sliced
  • 2 cloves garlic, minced
  • 2 cm piece of fresh ginger, grated
  • 1 lime (zest + juice + wedges for serving) Provide extra wedges for serving.
  • 400 ml coconut milk Do not boil to avoid separation.
  • 1 tablespoon yellow or red curry paste Adjust according to your spice preference.
  • 1 tablespoon neutral oil (like sunflower or grapeseed)
  • 1/2 vegetable broth cube, crumbled
  • 1 small red chili (optional), finely chopped Adjust for spice level.
  • 1 tablespoon fish sauce (or soy sauce) Ensure soy sauce is gluten-free if needed.
  • to taste Salt and freshly ground black pepper
  • 1/2 bunch fresh cilantro or flat-leaf parsley, finely chopped Use for garnishing.

Instructions

Preparation

  • Heat the oil in a large skillet over medium heat. Add the sliced onion and sauté for about 2 minutes.
  • Toss in the minced garlic and grated ginger, cooking for another 3 minutes until everything is golden and fragrant.
  • If you're using chili, add it now along with the curry paste. Stir well for about 1 minute to release those delicious aromas.
  • Pour in the coconut milk, crumbled broth cube, fish sauce, lime juice, and half of the lime zest. Season lightly with salt and generously with pepper, then bring to a gentle simmer.
  • Add the fish cubes to the sauce and let everything simmer on low for about 6 to 8 minutes.
  • Finally, mix in the shelled shrimp and continue cooking for another 3 minutes until the shrimp are pink and firm.
  • Taste and adjust seasoning as needed. Just before serving, sprinkle in the rest of the lime zest and chopped cilantro.
  • Plate beautifully and serve with lime wedges on the side.

Notes

Let leftovers cool before transferring to an airtight container. Refrigerate for up to 2 days and reheat on low heat to avoid coconut milk separation.