Fish With Coconut Ginger Sauce - cooking recipe

Ingredients

1/2 red bell pepper, chopped fine
1/2 yellow bell pepper, chopped fine
1/2 green bell pepper, chopped fine
10 shallots, minced and divided
3 tablespoons olive oil
4 garlic cloves, minced and divided
1 tablespoon fresh thyme, chopped fine
salt & freshly ground black pepper
1/4 cup fresh gingerroot, chopped
1/4 cup dry white wine
1 1/2 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
1 cup coconut milk
4 sole fillets, 6 oz each
1 cup flour, for dredging
2 tablespoons unsalted butter

Preparation

In a large skillet, over medium heat, add 2 tablespoons oil, chopped peppers, half the shallots, and cook, stirring frequently, until softened, about 3 to 5 minutes.
Add half the garlic and cook one minute; season with thyme, salt and pepper, stir.
In a medium saucepan, over medium heat, add remaining tablespoon of oil, remaining shallots, and cook, stirring frequently, until translucent, about 5 minutes.
Add remaining garlic and ginger, stirring.
Add the wine and bring to a boil; reduce heat and cook until the liquid has reduced by 3/4 then add the fish or chicken stock.
Increase heat and add the coconut milk, stir; reduce heat to medium and cook until the sauce thickens, stirring frequently.
Strain, discard solids, season with salt and pepper; keep warm.
Meanwhile, pat fish dry with a paper towel, season on both sides with salt and pepper; lightly dredge in flour.
In a large skillet, melt butter over medium heat, add fish and cook until golden, about 2 to 3 minutes; carefully turn over and cook until golden on the other side.
To serve, place a fillet on a plate, top with warm pepper mixture, spoon sauce around the fish.