Fragrant Coconut Lime & Ginger Fish Bake

READY IN: 40mins




  • 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.