We are going to cook with coriander, a plant that is often confused with parsley because of its similar appearance, although there are different ways to recognize it. Among these forms, the one to look at its leaves stands out, since they are more rounded and with a lighter green. Coriander is used to season both fish and meat dishes as well as pasta, rice and salad recipes.
On this occasion, we are going to prepare a delicious, easy and quick coriander sauce for fish, perfect for children and adults. For this recipe, we have used monkfish, but the truth is that it can be prepared with any type of fish. Stay to discover how to make cilantro fish, a recipe without cream that you will love.
Ingredients to make Coriander Fish:
- 2 monkfish tails
- 1 bunch of coriander
- 1 glass of evaporated milk
- 10 tablespoons of apple cider vinegar
- 5 tablespoons of water
- 3 pinches of salt and pepper
- 1 cup chickpea flour
- 4 garlic cloves
- 2 glasses of sunflower oil or seeds
- 1 tablespoon cornmeal
How to make Cilantro Fish:
- Prepare two skinless monkfish tails. Meanwhile, to speed up the preparation time, heat frying oil in a deep frying pan. In this way, the oil will already be at the right temperature when it is time to use it. Thus, frying never fails.
- Trick: Remember that you can use another type of fish to make it with the coriander sauce.
- On the other hand, put flour in a bag and introduce the fish adding salt and pepper. Close the bag and stir gently until the monkfish is well covered in flour. If, on the contrary, you see that it is not well soaked in flour, add more until it looks loose and uniform.
- Fry the fish in very hot oil. Avoid stirring it until you see that the corners of the fish turn a golden color, this will be the indication that it will show you that it is time to turn it over. When it is ready, prepare absorbent kitchen paper in a bowl and place the fried fish on top to remove excess oil.
- Tip: You can also cook the fish on the grill to make a healthier recipe.
- Peel and slice the garlic cloves and fry them with a good stream of the same oil that you used to fry the monkfish. Stir so that they are toasted on both sides without burning them, but that their texture is as crunchy as possible. Remove from the heat and remove the fried garlic slices.
- The time has come to make the coriander sauce for fish. In the same pan that you removed from the heat, pour vinegar with mixed water, stir and heat again. Don’t let the water boil, just get a little hot.
- Pour slowly and stirring the evaporated milk, keeping in mind that you should not let it boil. Add a point of salt so that it does not result in a bland sauce. If you can’t find evaporated milk, you can make it yourself.
- Tip: To make cilantro fish with cream, replace the evaporated milk with heavy cream.
- Chop or chop the fresh coriander sprig. If you see that the stems are very thick and hard, you can remove them, but only part of them. Add the coriander to the pan with the rest of the ingredients and cook the sauce for four minutes, stirring slowly. After this time, thicken the sauce by adding cornmeal diluted in a splash of water at room temperature.
- Trick: Lumps should not form in the cilantro sauce, but if they do, it doesn’t matter because you are going to grind everything and it will be very homogeneous.
- Let the sauce warm up and take it to the blender with part of the garlic cloves that you had set aside. Only use half of the fried garlic slices, reserve the rest
- You already have your coriander sauce ready. It is so delicious that you will not be able to resist. You just have to pour it over the fried fish and add the garlic slices on top. Savor this spectacular snack noticing the crunchiness of the fish together with the garlic slices that accompany it, giving way to that unmistakable flavor of coriander. This coriander fish fillet is simply spectacular, and since its preparation is so simple, you can do it whenever you want.
- Trick: Remember that you can make the recipe lighter by cooking the fish on the grill or in the oven.
