Vegan Thai Coconut Lime Fish
This Vegan Thai Coconut Lime Sauce is tangy, savory, creamy, sweet, and with a slight kick of heat that is truly mouth-watering!
- 1/2 Yellow Onion Diced
- 1 Shallot Diced
- 4 Garlic Cloves Crushed
- 1 tsp Garlic Chili Paste
- 1 tsp Minced Ginger
- 1 Lime Zest & Juice
- 1 Can Coconut Milk
- 1/2 Box Powdered Coconut Cream About 3 Ounces
- Salt To Taste
- Black Pepper To Taste
- 1 Can Sliced Water Chestnuts Optional
- Green Onions For Serving
- 2 Bags Gardein Fishless Fillets
- Rice For Serving
Preheat your oven and bake/air-fry the fishless filets while you make the Thai Coconut Lime Sauce.
To make our Thai Coconut Lime Sauce, saute diced half onion, diced shallot, and 4 crushed garlic cloves until fragrant and soft.
Add 1 tsp garlic chili paste, 1 tsp minced ginger, and the zest of 1 lime to the saucepan and saute for about 2-3 minutes to allow the flavors to cook together. Deglaze the pan with the juice of 1 to 2 limes, depending on how tangy your palate desires.
Add 1 can of coconut milk and half the box of coconut cream to the saucepan and simmer for about 5 minutes.
Once the sauce is thick and creamy, add salt and pepper to taste and the sauce is ready! Add the water chestnuts now if you choose to use them for your meal.
Serve the fish fillets with the Thai Coconut Lime Sauce ladled over it along with rice or your choice of side. This sauce is to die for and is amazing on anything!