Coconut Ginger Snapper
Delight in tender snapper fillets paired with a rich coconut milk sauce infused with ginger and lemon for a tropical twist!
Equipment
- Glass bowl
- medium saucepan
Ingredients
- 1/2 cup full-fat coconut milk
- 2 tablespoons lemon juice
- 1 teaspoon fresh ginger grated
- 2 snapper fillets
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- Salt to taste
- White pepper to taste
Instructions
- In a glass bowl, combine coconut milk, lemon juice, and grated ginger.
- Add the snapper fillets to the mixture and marinate for 1 hour.
- Remove the snapper from the marinade and place it in the air fryer basket.
- Drizzle olive oil over the fish fillets.
- Preheat the air fryer to 390°F (200°C) and cook the snapper for 15 minutes.
- Meanwhile, pour the milk mixture into a medium saucepan and heat over medium-high heat.
- Bring the mixture to a rapid boil, stirring continuously.
- Reduce the heat to simmer and add cornstarch, salt, and white pepper.
- Cook for an additional 12 minutes, stirring until the sauce thickens.
- Spoon the warm sauce over the cooked snapper fillets and serve immediately.
Notes & Wine Advice
Wine Advice:
Pair this dish with a dry Riesling or a crisp Sauvignon Blanc to complement the tropical coconut and ginger flavors.
Pair this dish with a dry Riesling or a crisp Sauvignon Blanc to complement the tropical coconut and ginger flavors.
Nutrition values
Calories: 431 kcal | Carbohydrates: 18.5 g | Protein: 48.4 g | Fat: 17.3 g | Sugar: 0.4 g