Pour in coconut milk and coconut cream, and simmer until flavors meld, about 5 minutes. Season with salt. Add fish and reduce heat to maintain a gentle simmer. Poach fish until nearly cooked ...

Add the garlic, turmeric, pepper, fish sauce, salt, lime leaves and coconut milk. Mix well. Crush the noodles in the palm of your hand and scatter into the coconut mixture. Now add the cod chunks ...

It begins with garlic, ginger, and shallots, which give a delightful base of flavor to the coconut milk. Fresh basil, a touch ...

Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer. Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 ...

Cook the fish for 3–4 minutes on each side, then transfer to the pan with the sauce and cook for a further 2–3 minutes, or until just cooked, adding extra water or coconut milk if needed.

This recipe was created by Rosi Mantilla and featured on Pan Pals, a companion series for The Great American Recipe. Watch Pan Pals now on PBS Food!

Pan sear it until well done. Remove fish from pan and set aside. Blend onions, tomatoes and coconut milk; put the mixture in a pan and bring to a boil. Add tomato paste, raw mango, curry powder ...

Add squash, water, a pinch of salt, sugar, coconut milk, shrimp paste, if using, and fish sauce. Increase heat to medium-high and bring to a simmer. Cook at a steady, gentle simmer until squash is ...

Add turmeric and tomato paste and cook for 2 more minutes. Stir in fish sauce, coconut milk, tomatoes and tamarind puree and cook for 5 minutes, until sauce has thickened slightly. Add fish and ...

Almond milk, oat milk, coconut milk ... fish milk? It could be cod on your corn flakes and sardines in your smoothie if food ...