Fragrant Coconut Lime & Ginger Fish Bake Recipe

Name: Fragrant Coconut Lime & Ginger Fish Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, chopped; 1 bunch fresh coriander (cilantro); 2 tablespoons of grated fresh ginger; 2 hot chili peppers (alter to suit taste); 1 large red onion; 2 teaspoons cumin; 1 teaspoon ground coriander; 1 teaspoon cumin seed; 2 teaspoons garam masala; 1 teaspoon ground turmeric; 4 large white fish fillets (dory, cod etc); 16 tablespoons coconut cream; 1 lime, juice of, only

Servings: persons

3 garlic cloves, chopped
1 bunch fresh coriander (cilantro)
2 tablespoons of grated fresh ginger
2 hot chili peppers (alter to suit taste)
1 large red onion
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon cumin seed
2 teaspoons garam masala
1 teaspoon ground turmeric
4 large white fish fillets (dory, cod etc)
16 tablespoons coconut cream
1 lime, juice of, only

1
In a frying pan saute the garlic, onion, ginger and chillies until soft. ADD the spices and more oil if necessary.
2
Blend the fried food with the coriander and juice of one lime LEAVING OUT the fish and coconut cream. Leave overnight (you can freeze batches of marinade too).
3
Take your fish fillets and cut in half so you should have 8 serves. Smother the marinade over the fish generously. Leave to marinade at least for four hours best overnight.
4
Take some aluminium foil, break off enough to make a loose parcel to hold the fish.
5
Get your coconut cream and on the foil put 2 to 3 tablespoons of the coconut cream, place one fish fillet on top, join up the foil allowing for a lot of space.
6
Cook on the barbq of in a hot oven for about 10-15 minutes The fish steams itself in the coconut cream - this is so yummy a great dinner party dish - serve with plain rice, mango salsa and a dry white wine.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 garlic cloves, chopped, 1 bunch fresh coriander (cilantro), 2 tablespoons of grated fresh ginger, 2 hot chili peppers (alter to suit taste), and more.

Yes, Fragrant Coconut Lime & Ginger Fish Bake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fragrant Coconut Lime & Ginger Fish Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions