Talautu with Coconut Cream Sauce

Ingredients

• 500g (1.1 lb) fish fillets (mahi-mahi or tuna) 500g (1.1 lb) fish fillets (mahi-mahi or tuna)
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 can (400ml) coconut cream 1 can (400ml) coconut cream
• 1 tablespoon lime zest 1 tablespoon lime zest
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, turmeric, cumin, paprika, salt, and black pepper to create a marinade.
2. 2.
   Place the fish fillets in the marinade, ensuring they are evenly coated. Let them marinate for 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Remove the fish fillets from the marinade and gently shake off any excess. Place them in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
5. 5.
   Transfer the cooked fish to a plate and set aside.
6. 6.
   In the same skillet, pour in the coconut cream and add the lime zest. Stir well to combine.
7. 7.
   Simmer the coconut cream sauce for 5 minutes, allowing the flavors to meld together.
8. 8.
   Return the cooked fish to the skillet and gently coat it with the coconut cream sauce.
9. 9.
   Cook for an additional 2-3 minutes, ensuring the fish is heated through and fully coated in the sauce.
10. 10.
    Garnish with fresh cilantro and serve hot with steamed rice or root vegetables.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Coconut cream — Use full-fat coconut cream for a rich and creamy sauce.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the marinade.
• If you prefer a thicker sauce, simmer the coconut cream for a few extra minutes until it reduces slightly.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve Talautu hot, garnished with fresh cilantro, alongside steamed rice or root vegetables. The creamy coconut sauce pairs perfectly with the tender fish, creating a delightful and satisfying meal.

Presentation advice

Arrange the cooked fish fillets on a platter, drizzle the coconut cream sauce over them, and sprinkle with fresh cilantro. Serve with a side of steamed rice or root vegetables for an appealing and appetizing presentation.