Cookwith

Name: Aromatic Coconut-Lemongrass Sauce for Zucchini-Wrapped Fish en Papillote
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup unsweetened coconut milk; 1 stalk fresh lemongrass, outer layer removed, finely sliced and bashed; 1 tbsp fresh ginger, grated; 1 small shallot, finely minced; 1 clove garlic, finely minced; 1 tsp lime zest; 2 tbsp lime juice; 1/2 small red chili, seeded and finely chopped (optional); 1/2 tsp salt; 1 tsp honey or agave syrup; 1 tbsp fresh basil, finely chopped; 1 tbsp fresh mint, finely chopped; 1 tbsp extra virgin olive oil

Aromatic Coconut-Lemongrass Sauce for Zucchini-Wrapped Fish en Papillote

TenderMelon9734

This aromatic coconut-lemongrass sauce is the perfect summer partner for your zucchini-wrapped, herb-marinated fish en papillote. Infused with fresh ginger, basil, mint, and lime, and gently simmered with lemongrass and a hint of chili, the sauce is both creamy and vibrant. Straining the sauce creates a velvety, elegant finish that complements the delicate fish without overpowering. With its Southeast Asian inspiration and Mediterranean finesse, this sauce brings a cooling, tropical note perfect for hot summer evenings. Drizzle over your fish for an irresistible, fragrant finish.

Ingredients

Instructions

In a small saucepan over medium heat, add the olive oil and sauté shallot, ginger, garlic, and lemongrass until fragrant and softened (about 2-3 minutes).
Pour in the coconut milk and bring to a gentle simmer.
Add lime zest, lime juice, chili (if using), salt, and honey. Stir to combine and simmer on low heat for 6-8 minutes, allowing flavors to meld and sauce to reduce slightly.
Remove from heat. Strain the sauce through a fine mesh sieve to remove lemongrass and solids, pressing to extract maximum flavor.
Stir in chopped basil and mint while the sauce is still warm for a bright, fresh finish.
Taste and adjust seasoning with more lime juice or salt as needed.
Spoon warm sauce under or over zucchini-wrapped, herb-marinated fish before sealing in parchment for baking, or drizzle over after baking for a burst of summer flavor.