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4 Serves
106 Mins
Pat the white fish fillets dry and season them lightly with salt and pepper. Set aside to marinate for 15 minutes.
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JamaicanVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
151 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
438 mg / 1,250 mgPotassium
900 mg / 4,700 mgSodium
367 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
14 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onion and garlic, sautéing until translucent and fragrant.
Stir in the turmeric and any additional spice, then pour in the coconut milk. Bring the mixture to a gentle simmer using a wooden spoon to stir.
Gently place the seasoned fish fillets into the simmering coconut sauce. Cover the pan and cook on low heat until the fish is opaque and flakes easily with a fork, approximately 15 to 20 minutes.
Adjust the seasoning with additional salt and pepper if necessary. Serve the fish hot, ladling extra coconut sauce over the top.
13
g26
g25
g
