Pacific Island Fish in Coconut Sauce

Total Time
Prep 20 mins
Cook 20 mins

This was posted in response to a request re: coconuts. It is not especially "Heart Smart" so I would categorize it as a special dish for an occasional treat.

Ingredients Nutrition


  1. To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
  2. Bring the mixture to a boiling point, stirring all the time.
  3. Do not allow sauce to boil hard as it will become lumpy.
  4. Simmer for 3 minutes, then remove from the heat.
  5. Dip pieces of fish in flour seasoned with salt and pepper.
  6. Brown lightly in hot oil.
  7. Place the fish in a casserole dish and pour the sauce over the top.
  8. Garnish with slices of tomato.
  9. Bake at 300F degrees for 20 minutes.
Most Helpful

I was very impressed with this dish. This really looks and tastes restaurant quality. I used nile perch fillets and lite coconut cream. If you like ginger try adding some chopped fresh ginger as well, I did. I browned the fish and made the sauce and put it all together ahead of time and refridgerated it for a few hours until I was ready to cook it. Turned out well so would be great for a dinner party. The sauce tastes really great and the fish comes out very soft and tender. I loved the sliced tomatoes on top too!

dale! August 23, 2002