Entree: Kenya – Coastal Swahili Kenya – Samaki wa Kupaka (Fish with coconut-peanut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 whole medium firm white fish (e.g., kingfish, snapper), butterflied and cleaned, approx. 1.5 lb (680 g) each
- 1 cup (240 ml) coconut milk (preferably full-fat)
- 1/2 cup (125 g) roasted peanuts, blended into a coarse paste (or 1/2 cup / 125 g smooth peanut butter)
- 1/2 cup (120 g) tomato purée or canned tomato sauce
- 1 medium onion, thinly sliced (about 4 oz / 115 g)
- 3 cloves garlic, minced (about 15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander or 1 tbsp (7 g) fresh coriander (cilantro) chopped for sauce
- 1–2 green chilies, sliced (adjust to heat preference)
- 2 tbsp (30 ml) vegetable oil (for sautéing) plus extra for brushing fish
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) fresh lime juice
- 1 tsp (6 g) fine sea salt, plus more to season fish
- Fresh cilantro (coriander) leaves for garnish
- Lime wedges, for serving

Instructions

1. Rinse and pat the butterflied fish dry; season both sides and the cavity lightly with about 1 tsp salt and a pinch of turmeric. Brush with a little oil and let rest 10–15 minutes while you prepare the sauce.
2. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add sliced onion and sauté 4–5 minutes until softened. Add minced garlic, grated ginger, turmeric, and sliced chilies; cook 1–2 minutes until fragrant.
3. Stir in the blended peanut paste (or peanut butter) and tomato purée; cook 2–3 minutes, then gradually whisk in coconut milk to make a smooth sauce. Add tamarind paste or lime juice and ground coriander if using. Simmer gently 6–8 minutes, stirring often, until the sauce thickens slightly. Taste and adjust salt, acidity, and heat.
4. Preheat a hot grill or prepare a broiler. Brush the fish lightly with oil and place skin-side down on the grill (or on a broiler pan). Grill 4–6 minutes per side depending on thickness, until just cooked through and slightly charred; if using whole butterflied fish, grill a bit longer until opaque and flaking.
5. Remove fish from the heat and brush or spoon a generous layer of the warm coconut-peanut sauce over the top of each fish (or over fillets). Return briefly to the grill or under the broiler for 1–2 minutes to set the sauce and get a slight caramelized finish.
6. Transfer to a serving platter, garnish with fresh cilantro leaves and lime wedges, and serve hot with coconut rice, pilau, or chapati.