1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
2. Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; saute 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.
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|Serving Size: 1 Serving (2266g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 183 (16%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 53.8mg||17 %|
|Sodium 528.4mg||18 %|
|Potassium 3884.3mg||102 %|
|Total Carbohydrate 193.8g||57 %|
|Dietary Fiber 34.8g||139 %|
|Sugars, other 159g|
|Protein 58.8g||84 %|
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Calories per serving: 1140
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