This is a wonderful fragrant dish, which you can oven bake or best still make on the bar-b-q it is great served with fresh salad or yummy plain rice. Just delicious once you try you will not be disappointed!!
- 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
- In a frying pan saute the garlic, onion, ginger and chillies until soft. ADD the spices and more oil if necessary.
- 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).
- 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.
- Take some aluminium foil, break off enough to make a loose parcel to hold the fish.
- 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.
- 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.
Oh my god,oh my god oh my god....This recipe is DIVINE!!!! I cooked it for my partner as I love to experiment and I have recently given up eating meat, so I am looking for new and exciting recipes with fish... All i can say is that if I was served this dish in a restaurant I would be highly impressed, and probabaly back there at least twice a month for this fabulously tasty dish... and the best thing is that it's so simple to prepare! Thanks for sharing it with me,
Sooooo easy! And so tasty!
I did change a few things though, to make it a little healthier, and even simpler to cook.
I used a can of lite coconut milk instead of cream, and skipped the cilantro as I didn't have that fresh.
I added all the spices to a casserole dish, added the coconut milk, added the fish and made sure it was well coated. Covered with aluminium foil and baked in a hot oven for 10-15 mins.
I made enough to ensure there were left-overs and the spices just keep improving with time.
Very tasty fish recipe! We didn't find the spices overpowering at all. The only thing I'd change next time is to add another chili pepper. Yum! Thanks for posting! Made for PAC Fall 2009