Fragrant Coconut Lime Ginger Fish Bake Recipes

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FISH BAKED IN COCONUT MILK



Fish Baked in Coconut Milk image

Provided by Food Network

Categories     main-dish

Time 51m

Yield 4 servings

Number Of Ingredients 19

2 pounds thick fish fillets or steaks, halibut, cod or salmon
4 teaspoons fresh lemon juice
2 tablespoons vegetable oil
2 cups finely chopped onion
1/4 cup vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced green chile, serrano, Thai or jalapeno
1 cup chopped fresh tomatoes
Spice mixture:
6 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red pepper, cayenne
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle
1 1/4 teaspoon salt
1/2 cup canned unsweetened coconut milk
1/4 cup chopped cilantro, for garnish

Steps:

  • Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
  • Preheat oven to 350 degrees.
  • In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
  • Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
  • Garnish with chopped cilantro.

COCONUT & LIME FISH



Coconut & lime fish image

Bake white fish in an aromatic paste of chilli, ginger, coriander, lime and creamed coconut, for a quick, Asian-inspired midweek meal

Provided by Katy Greenwood

Categories     Dinner, Fish Course, Main course

Time 30m

Number Of Ingredients 10

2 limes
100g creamed coconut from a block, chopped
1 green chilli , deseeded and roughly chopped
handful coriander
large knob of ginger , peeled and chopped
2 garlic cloves , chopped
½ tsp fish sauce , plus extra to taste
4 pieces white fish , skin on (we used sustainable cod)
steamed rice , to serve
thin-stemmed broccoli , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.
  • Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.

Nutrition Facts : Calories 307 calories, Fat 18 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium

FRAGRANT COCONUT LIME & GINGER FISH BAKE



Fragrant Coconut Lime & Ginger Fish Bake image

This is a wonderful fragrant dish, which you can oven bake or best still make on the bar-b-q it is great served with fresh salad or yummy plain rice. Just delicious once you try you will not be disappointed!!

Provided by Lil Ms Tropical

Categories     Curries

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

3 garlic cloves, chopped
1 bunch fresh coriander (cilantro)
2 tablespoons of grated fresh ginger
2 hot chili peppers (alter to suit taste)
1 large red onion
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon cumin seed
2 teaspoons garam masala
1 teaspoon ground turmeric
4 large white fish fillets (dory, cod etc)
16 tablespoons coconut cream
1 lime, juice of, only

Steps:

  • 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.

MEEN MOILEE: FISH IN FRAGRANT COCONUT MILK



Meen Moilee: Fish in Fragrant Coconut Milk image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

4 pounds white-fleshed fish, like monkfish, halibut, or cod, filleted and cut into 1 inch cubes
1 teaspoon turmeric
Salt
1 lime, juiced
Peanut oil, for frying
2 green chiles, seeded
1 inch piece ginger, peeled and thinly sliced
5 or 6 cloves garlic, peeled and crushed (do not chop, crushing gives the curry better flavor)
1/2 medium white onion, thinly sliced
2 to 3 fresh curry leaves
1/2 teaspoon turmeric
1 (14-ounce) can coconut milk, solids separated from the liquid
Salt
1 tomato, quartered, plus 1 tomato sliced thinly, for garnish
Cooked rice, as an accompaniment

Steps:

  • Rinse the diced fish chunks in water. Drain off the excess water and place the fish in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 25 minutes.
  • Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning.
  • Add the chiles, ginger, garlic, onion, and curry leaves to the oil. The curry leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. Stir lightly until onions are transparent. Add 1/2 teaspoon of turmeric powder, and stir. Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. Add the fish and a pinch of salt. Bring to the boil, reduce heat, and simmer for 6 to 7 minutes until cooked.
  • Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice.

WHOLE ROAST FISH WITH LEMONGRASS AND GINGER



Whole Roast Fish With Lemongrass and Ginger image

A marinade packed with aromatics, like lemongrass, ginger, shallots and scotch bonnet chile, is crushed in a mortar and pestle and spread onto a mild white fish, such as a whole branzino, in this recipe. As with most marinades, the longer you let it steep, the better. Using the mortar and pestle is optional, but a highly rewarding process - and encouraged. If you have an asanka, the grooved surface will give the marinade a unique texture, with bouquets rising from the bowl as you work. Serve the roast fish flaked off the bone, over rice or alongside a fresh green salad.

Provided by Yewande Komolafe

Categories     weekday, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 1/2 pounds whole fish, scaled and cleaned (about 3 whole branzino)
6 tablespoons neutral oil, such as grapeseed or canola oil
1 1/2 tablespoons kosher salt (Diamond Crystal)
1 stalk lemongrass (about 2 1/4 ounces), tough outer part discarded, chopped
1 (2-inch) piece ginger, scrubbed and chopped
4 scallions, green parts sliced and white parts trimmed and left whole
1 scotch bonnet chile, with or without seeds, chopped
1 shallot, peeled and chopped
2 lemons
1/2 teaspoon ground turmeric
1/2 cup full-fat coconut milk
10 cilantro sprigs, cut crosswise

Steps:

  • Heat the oven to 425 degrees. Pat the body and inside of the fish dry, and space the fish evenly apart on an unlined sheet pan. Using a sharp knife, cut two diagonal slits, 2 inches apart, into the skin of each fish, making sure not to cut through to the bone. Repeat the slits on the other side. Drizzle both sides and the inside of the fish with 3 tablespoons oil, and season with the 1 1/2 tablespoons salt.
  • Working in batches if necessary, transfer the lemongrass to the bowl of an asanka or a mortar. Use the pestle to pound the lemongrass pieces until crushed and fragrant. Move the crushed pieces to one side of the mortar bowl or the asanka. Add the ginger pieces and repeat the pounding process until they're crushed. Combine the ginger and the lemongrass. Add the scallion greens and scotch bonnet chile. Use the pestle to crush and combine these with the lemongrass mixture. Add the shallot and zest of 1 lemon, crush and combine with the pestle. Stir in the turmeric and coconut milk. (Makes about 1 1/4 cup marinade.) Alternatively, you can do this step in a food processor. Add in the ingredients in the order listed, and pulse them all together. Stir in the turmeric and coconut milk.
  • Slice the zested lemon into 3 or 4 rounds. Spread the marinade generously over both sides of each fish and about 2 tablespoons into each cavity. Place a lemon slice, the white end of a scallion and some cilantro sprigs in each cavity. (At this point, the fish can be left to marinate for up to 30 minutes, or covered and refrigerated overnight.) Drizzle the tops of the fish with the remaining oil.
  • Roast the fish until firm and cooked through, rotating the sheet pan once halfway through the process, about 22 to 25 minutes. Slice the remaining lemon into wedges. Serve the fish over steamed rice or alongside a hearty salad, with the lemon wedges for squeezing.

COCONUT FISH AND TOMATO BAKE



Coconut Fish and Tomato Bake image

A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavor. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the market. You'll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.

Provided by Yewande Komolafe

Categories     dinner, weeknight, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

3/4 cup unsweetened coconut milk
1 (1-inch) piece fresh ginger, scrubbed and finely grated
1 garlic clove, finely grated
1/2 teaspoon ground turmeric
1/2 teaspoon red-pepper flakes
1 tablespoon honey
Kosher salt
2 limes
1/2 cup chopped cilantro
4 (6-ounce) fish fillets, such as snapper, haddock, striped bass, fluke, sablefish or salmon, skin on or off
2 pints cherry or grape tomatoes
3 tablespoons olive oil

Steps:

  • In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.
  • Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
  • Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.
  • Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.
  • Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
  • Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.

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