Jamaican · beginner
Jamaican Pan-Seared Kingfish In Spiced Ginger Coconut Sauce
Crispy pan-seared fish fillets simmered gently in a fragrant ginger, tomato, and coconut cream reduction.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat fish steaks dry and season evenly with salt, pepper, and lime juice.
- 02
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 03
Sear fish steaks for 3 to 4 minutes per side until golden brown, then transfer to a warm plate.
- 04
In the same skillet, add grated ginger, chopped tomatoes, scallions, and scotch bonnet pepper; cook for 3 minutes until tomatoes soften.
- 05
Pour in coconut milk and simmer for 4 minutes until sauce slightly thickens.
- 06
Return fish steaks to the skillet and spoon coconut sauce over top; simmer for 2 to 3 minutes until fish is cooked through.
A LITTLE KITCHEN KNOW-HOW
Coconut Reduction Pan Sauce
Simmering aromatics and coconut milk in the pan deglazes fond and yields a rich sauce to gently finish seared fish.
Notes from the kitchen
- Ensure the skillet is hot before adding fish to create a nice sear without sticking.
- Adjust scotch bonnet quantity based on heat preference.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.