Skillet Snapper in Coconut-Lime Sauce with Ginger-Cilantro Rice

Steps

1. Step 1

   Make the rice first so it can steam while you cook the fish. Heat the oil in a medium saucepan over medium heat. Add the grated ginger and stir for 30 seconds, until it smells fragrant. Add the rinsed rice and stir to coat.

   2 min

   • 1 1/2 cups jasmine rice
   • 1 tbsp neutral oil
   • 1 tbsp fresh ginger
2. Step 2

   Pour in the water and add the salt. Bring to a boil, then cover, turn the heat to low, and cook for 15 minutes. Take the pot off the heat and let it sit, still covered, for 10 minutes.

   25 min, hands-off

   • 2 1/4 cups water
   • 3/4 tsp salt
3. Step 3

   While the rice cooks, season the snapper all over with salt and pepper. Heat the oil in a large skillet over medium-high heat until it shimmers.

   3 min

   • 4 red snapper fillets, skin on (about 6 oz each)
   • salt
   • black pepper
   • 2 tbsp neutral oil
4. Step 4

   Lay the fillets in the skillet skin side down, pressing each one flat with a spatula for a few seconds so the skin stays in contact with the pan. Cook without moving them for 3 to 4 minutes, until the skin is browned and crisp. Flip and cook 1 minute more, then transfer to a plate. The fish will not be cooked through yet.

   5 min

5. Step 5

   Turn the heat to medium. Add the garlic and ginger to the skillet and stir for about 30 seconds, until fragrant but not browned. Pour in the coconut milk, scraping up any browned bits, and stir in the lime zest, fish sauce and brown sugar. Simmer until slightly thickened, about 4 minutes.

   5 min

   • 3 cloves garlic
   • 1 tbsp fresh ginger
   • 1 can full-fat coconut milk (13.5 oz)
   • 1 tsp lime zest
   • 1 tbsp fish sauce
   • 1 tsp brown sugar
6. Step 6

   Slide the fillets back into the skillet skin side up, along with any juices from the plate. Spoon a little sauce around (not over) the crisp skin and simmer gently for 3 to 4 minutes, until the fish is opaque and flakes easily at the thickest part. Turn off the heat and stir the lime juice into the sauce. Taste and add salt if needed.

   4 min

   • 2 tbsp lime juice
7. Step 7

   Fluff the rice with a fork and fold in the cilantro, scallions and sliced chili. Spoon the rice into bowls, set a fillet on top of each, and pour the coconut-lime sauce over the rice. Serve with lime wedges.

   3 min

   • 1/2 cup cilantro
   • 3 scallions
   • 1 red chili (such as Fresno)
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026