Coconut-Lime Corvina with Ginger‑Herb Oil & Crispy Garlic

Ingredients

• Corvina fillets (1–1.5 lbs), skinless

• Coconut milk (1 cup)

• Fresh ginger, grated (1 tbsp)

• Garlic, thinly sliced (3 cloves)

• Lime zest + juice (1 lime)

• Fish sauce or soy sauce (1 tsp)

• Honey (1 tsp)

• Cilantro + basil, chopped

• Olive oil

• Sea salt + cracked pepper

• Optional: thinly sliced red chili for heat

Instructions

1. Warm olive oil in a small pan and fry the garlic slices until golden. Set aside — this becomes your crunchy topper.

2. In a skillet, combine coconut milk, ginger, lime zest, lime juice, fish sauce, and honey. Simmer 2–3 minutes until fragrant.

3. Nestle the fillets into the broth. Cover and gently simmer 6–8 minutes until the fish flakes easily.

4. Mix chopped cilantro, basil, a splash of olive oil, and a pinch of salt. This brightens the whole dish.

5. Spoon the coconut‑lime broth into shallow bowls, add the Corvina, drizzle with herb oil, and finish with crispy garlic and chili slices.