Fragrant Coconut Lime & Ginger Fish Bake
photo by DeliciousAsItLooks
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
8
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
directions
- 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.
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Reviews
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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,
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Wow! What an amazing dish! It's so flavorful. I used swai fillets and used the foil packets, but but baked in the oven at 400 degrees F for 15 minutes. Next time, I'll probably just bake it in a pan instead of the packets. I love the flavors, but it does need salt. I added 1/4 teaspoon and it was the perfect amount to balance everything out.
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Sooooo easy! And so tasty!<br/><br/>I did change a few things though, to make it a little healthier, and even simpler to cook.<br/>I used a can of lite coconut milk instead of cream, and skipped the cilantro as I didn't have that fresh.<br/>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.<br/><br/>I made enough to ensure there were left-overs and the spices just keep improving with time.
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This was extremely good. I did find it necessary to reduce the cilantro to half of a bunch , I used only one chili pepper and only 1 tablespoon of graham masala. I am pretty sure I would have found the flavor a little over whelming otherwise. I made my life a little easier by putting the fish in a 9X13 dish spreading the marinade on it, spooning the coconut cream on top of the fish and covering the dish with foil. I had extra marinade left so I froze it and certainly plan to make this again!
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Tweaks
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Sooooo easy! And so tasty!<br/><br/>I did change a few things though, to make it a little healthier, and even simpler to cook.<br/>I used a can of lite coconut milk instead of cream, and skipped the cilantro as I didn't have that fresh.<br/>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.<br/><br/>I made enough to ensure there were left-overs and the spices just keep improving with time.