Fish in Coconut Milk with Cocotte Tagliatelle

Ingredients:

• 4 fillets of white fish, such as cod or tilapia
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 can coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 2 tablespoons cilantro, chopped
• 8 oz. Tagliatelle pasta
• Salt and pepper, to taste

Directions:

1. Cook Tagliatelle according to package instructions until al dente. Drain well and add to the cocotte.
2. In a large pan, over medium-high heat, heat olive oil.
3. Add onions and cook until translucent, about 4 minutes.
4. Add garlic, ginger, curry powder, salt, and pepper to the pan. Stir and cook for another 2 minutes.
5. Add sliced red bell pepper to the pan and cook for 1 minute.
6. Add the coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.
7. Add the fish fillets to the pan and cook until just cooked through, about 4-5 minutes. Be sure not to overcook the fish.
8. Spoon the fish and sauce over the cocotte with cooked tagliatelle.
9. Garnish with cilantro.

Verdict:

This dish bursting with flavor and fragrance that will have you reminiscing beach side dining experience. It’s creamy, mildly spicy, and slightly sweet. Tagliatelle adds up to this exotic experience with it’s unique, stretchy aroma, making it such an appetizing dish.

Serving Suggestions:

For the perfect partner of Fish in Coconut Milk with Cocotte Tagliatelle, sprinkle sliced green onions and freshly squeezed lemon on top and serve with a cold refreshing drink.