Entree: British Indian Ocean Territory – Northern Culinary Region – Grilled Fish with Coconut Milk (Grilled firm white fish served in a fragrant spiced coconut milk sauce)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
15 min
Additional
20 min
Total
45 min
Ingredients
- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 13.5 oz (400 ml) can coconut milk
- 3 tbsp (45 ml) coconut oil or vegetable oil
- 2 tbsp (30 ml) lime juice
- Zest of 1 lime
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 small red chili, thinly sliced (optional)
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- 1 small shallot, finely sliced
- 1 tbsp (15 ml) fish sauce or soy sauce
- 1 1/2 cups (300 g) jasmine rice, cooked (optional, to serve)
Instructions
1. In a bowl combine lime juice, lime zest, 1 tbsp (15 ml) coconut oil, 1 clove minced garlic, 1/2 tsp (2.5 g) turmeric, 1/4 tsp (1.25 g) cumin, 1/2 tsp (2.5 g) salt and black pepper. Toss fish fillets in the marinade and refrigerate 15–30 minutes.
2. Heat a grill pan or outdoor grill to medium-high and brush with remaining 2 tbsp (30 ml) coconut oil. Grill fillets 3–4 minutes per side until just cooked and lightly charred; transfer to a plate and keep warm.
3. In a skillet over medium heat add 1 tbsp (15 ml) oil, sauté shallot 2 minutes until soft, then add remaining garlic and ginger and cook 30 seconds until fragrant.
4. Stir in remaining 1/2 tsp (2.5 g) turmeric, 3/4 tsp (3.75 g) cumin, and ground coriander; cook 30 seconds. Add coconut milk, fish sauce, and sliced chili if using; simmer gently 5–7 minutes to meld flavors and slightly thicken.
5. Return grilled fillets to the skillet and spoon sauce over them; simmer 1–2 minutes to reheat. Adjust seasoning with salt and pepper.
6. Serve immediately over cooked jasmine rice, garnished with chopped cilantro and extra lime wedges.
