Coconut Lime & Ginger Infused Fish Bake
Experience a delightful harmony of flavors with this Coconut Lime & Ginger Infused Fish Bake. The dish features succulent fish fillets soaked in a fragrant marinade of garlic, fresh coriander, ginger, and a medley of spices, then gently steamed in luscious coconut cream. Whether baked in the oven or grilled on a barbecue, the aromatic spices and creamy texture will transport your taste buds to a tropical paradise. Perfectly paired with a refreshing salad or served alongside fluffy plain rice, this dish is sure to impress at any dinner gathering!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Garlic cloves
3 (chopped)
Fresh coriander (cilantro)
1 (bunch, roughly chopped)
Fresh ginger
2 (tablespoons, grated)
Hot chili peppers
2 (whole or chopped (to taste))
Red onion
1 (large, chopped)
Cumin
2 (teaspoons)
Ground coriander
1 (teaspoon)
Cumin seeds
1 (teaspoon)
Garam masala
2 (teaspoons)
Ground turmeric
1 (teaspoon)
White fish fillets
4 (large (e.g., dory, cod), cut in half)
Coconut cream
16 (tablespoons)
Lime
1 (juice only)
Instructions
1
In a frying pan over medium heat, sauté the chopped garlic, red onion, grated ginger, and chopped chili peppers until softened and fragrant, about 3-4 minutes. If needed, add a little more oil to prevent sticking.
2
Stir in the cumin, ground coriander, cumin seeds, garam masala, and ground turmeric. Cook for another 2 minutes, allowing the spices to bloom.
3
Remove the pan from the heat and let the mixture cool slightly. Once cool, blend the sautéed mixture with the fresh coriander and lime juice until smooth, creating a vibrant marinade. You can prepare this marinade a day in advance for enhanced flavor.
4
Cut the fish fillets in half to create 8 portions. Generously coat the fish with the prepared marinade, ensuring each piece is well covered. Cover and refrigerate for a minimum of 4 hours, ideally overnight, to allow the flavors to penetrate the fish.
5
Prepare a large piece of aluminum foil to make a loose parcel. Spoon 2-3 tablespoons of coconut cream onto the center of the foil. Place one marinated fish fillet on top of the coconut cream.
6
Seal the foil around the fish, leaving enough space for steam to circulate inside. Repeat this process for the remaining fillets.
7
Place the foil parcels on a preheated barbecue or in a hot oven (around 180°C / 350°F) and cook for 10-15 minutes until the fish flakes easily with a fork.
8
Serve immediately with plain rice, a fresh mango salsa, and a glass of dry white wine for a complete dining experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Lime & Ginger Infused Fish Bake?
It is a tropical-inspired dish where white fish is marinated in a blend of ginger, garlic, and spices, then baked or grilled in foil with coconut cream.
What type of fish is recommended for this recipe?
Large white fish fillets like dory or cod are ideal for this preparation.
Can I use frozen fish?
Yes, as long as the fish is fully thawed and patted dry before you begin the marinating process.
How long should the fish marinate?
The fish should marinate for at least 4 hours, though overnight is recommended for the best flavor penetration.
What are the primary aromatics used in the marinade?
The marinade features garlic, fresh ginger, red onion, and hot chili peppers.
Can the marinade be made in advance?
Yes, you can prepare the blended marinade a day in advance and keep it in the refrigerator.
How spicy is this fish bake?
It has a moderate heat from the ginger and chili peppers, which you can adjust to your personal preference.
Can I cook this dish on a barbecue?
Yes, the foil parcels can be placed on a preheated barbecue for 10-15 minutes.
What oven temperature is required?
The oven should be preheated to 180°C or 350°F.
How long does the fish take to cook?
The fish typically takes between 10 to 15 minutes to cook through until it flakes easily.
What is the purpose of the coconut cream?
It provides a rich, luscious base that steams the fish and adds a creamy tropical flavor profile.
Why wrap the fish in aluminum foil?
The foil creates a sealed parcel that traps steam, keeping the fish moist and infusing it with the aromatic spices.
How many portions does this recipe make?
By cutting 4 large fillets in half, the recipe provides 8 individual portions.
What side dishes go well with this fish?
It pairs perfectly with fluffy plain rice, a fresh mango salsa, or a crisp garden salad.
Is this recipe considered healthy?
Yes, it uses fresh ingredients, lean protein, and a steaming method rather than deep-frying.
Can I substitute coconut cream with coconut milk?
You can, although the resulting sauce will be thinner and less rich than if you used coconut cream.
Which spices are included in the marinade?
The spice blend includes cumin, ground coriander, cumin seeds, garam masala, and ground turmeric.
Do I need to sauté the aromatics first?
Yes, sautéing the garlic, onion, ginger, and chili first helps soften them and allows the spices to bloom.
How do I know when the fish is fully cooked?
The fish is done when the flesh is opaque and flakes easily when tested with a fork.
Can I use lemon juice instead of lime?
Yes, though lime juice provides a specific zesty flavor that complements the coconut and ginger better.
Is this recipe gluten-free?
The ingredients listed are naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I use dried coriander instead of fresh?
Fresh coriander is highly recommended for the marinade's flavor and color; dried coriander will not yield the same result.
How do I prevent the fish from sticking to the foil?
The layer of coconut cream and the moisture from the marinade generally prevent the fish from sticking.
What can I use if I don't have garam masala?
You can substitute it with a small amount of ground cinnamon, cloves, and cardamom.
Can I assemble the foil parcels hours before cooking?
It is best to marinate the fish first and assemble the final foil parcels just before you are ready to cook.
What type of wine pairs well with this meal?
A glass of dry white wine is an excellent choice to balance the creamy and spicy flavors.
Can I use this marinade for other types of protein?
Yes, this marinade also works very well with shrimp, scallops, or thinly sliced chicken breast.
Is this dish suitable for a dinner party?
Absolutely, the individual parcels make for an impressive and fragrant presentation for guests.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this dish without any chili?
Yes, you can omit the chili peppers entirely for a mild version that still retains the ginger and spice flavors.