Fish Baked in Coconut Milk

Total Time:
51 min
20 min
1 min
30 min

4 servings

  • 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

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.

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4.6 19
I agree with others, don't waste your salmon on this, as the spices overpowers it.  However, I think this would be great with a white fish.  I followed the recipe to a T as I'm not used to cooking with all the spices.  It was tasty.  And can't wait to try it with white fish.   item not reviewed by moderator and published
I LOVED this.....I am an okay cook and I am not the biggest fan of fish, although I know it is a healthy alternative to other meats. I didn't have as much coriander as the reciepe called for so I used what I had....about 3 1/2 teaspoons so I adjusted the rest of the seasonings accordingly...but next time....and there will definitely be a next time...I will make sure I have all the ingredients. I used a full can of coconut milk instead half a cup and I debated about using the very glad I used it! The recipie is the bomb! item not reviewed by moderator and published
Pretty good! I added some Kaffir lime leaf and some shiracha and it was quite flavorful. I put in a little less corriander and it was plenty w/ just 5 teaspoon. All that corriander certainly heads you down the Indian flavor path. I was hoping it was more like a Thai dish, but it was still good. My wife and kids don't do Indian really, but they love Thai. So this was surprising when they all ate it w/o any complaints. I really like how we didn't fry the fish and it was simply baked. I marinated it in the lemon juice (and half a lime since it was sitting on the counter and it really made an impact on the overall flavor. Could definitely taste the lemon in the dish. I even save the left over "juice" and plan on adding some shrimp to it tomorrow for another dish. I served w/ rice and some Peanut Thai salad and it all came together great. Enjoy! item not reviewed by moderator and published
Love this recipe. I used halibut and have made it many times. After a few tries I have changed it a little and I used more coconut milk and less salt. item not reviewed by moderator and published
Delicious! Will definitely make again. Incredibly easy & fabulous flavor. item not reviewed by moderator and published
I changed the recipe a bit, but it was incredible!! Instead of diced green chile, I subbed a few squirts of Siracha instead of tomatoes, used mushrooms instead of fennel seeds, used carraway instead of 1/2 can of coconut milk, used whole can, mixed green onions and a white onion together (out of necessity and threw in a stick of lemongrass. Put the salmon and the sauce over ramen noodles/egg noodles, etc. and it is delicious!!! item not reviewed by moderator and published
Very surprised at all the 5-stars. Nothing bad about this dish, but it just had no wow-factor. I used salmon, and the flavor of the meat was lost under the bed of spiced onion. I would not complain if my lover served this dish, but I get more savory pleasure from taco night--I make good tacos. Will not do again. item not reviewed by moderator and published
Delicious and easy. I loved this recipe. I made it with salmon and lime juice instead of lemon (didn't have any) and I also skipped the fennel seeds (didn't have any). It turned out wonderfully---I will definitely make it again and highly recommend it item not reviewed by moderator and published
I followed the recipe exactly and it was awesome. We eat a lot of fish and this was off the beaten path but delicious. item not reviewed by moderator and published
great recipe ....made it just like it was written... served it with rice item not reviewed by moderator and published
I made this with cod, and it was quite delicious. I substituted black garlic for regular garlic, and I forgot to garnish with cilantro, but otherwise went with the recipe. I ate at least a couple portions worth myself. Definitely recommend making with Thai rice, we made it with a potato dish but wished we had rice! item not reviewed by moderator and published
I don't usually like Indian food, but this was awesome. This is the quality of food you would find in a restaurant, AND it was pretty easy to make! item not reviewed by moderator and published
This recipe is best prepared with Halibit over white rice. item not reviewed by moderator and published
This recipe is so delicious, so much flavor! My husband and I loved it and will be making it again and again! Must try! item not reviewed by moderator and published
I did not have the chilies or fennel so left those out of the recipe and it was still wonderful! Definitely making again! item not reviewed by moderator and published
This was great! I added extra serrano for heat and served it over curry couscous...Make sure to have some extra bread for sopping up the sauce- Yummy! item not reviewed by moderator and published
I am a huge fan of Indian style cuisine, but have always been too intimidated to try making it myself. This fish curry recipe was simple and easy to prepare, and the flavor was absolutely delicious! The spices were just right (6 tsp. of coriander is NOT a typo!!)and it tasted great with cooked rice. I think the sauce would also taste good with chicken. I will definitely be making this again, my husband loved it too! item not reviewed by moderator and published
I am trying to get my husband to eat more fish. It's going to be pretty easy with recipes like this one. We both loved it! item not reviewed by moderator and published
I never cook and tried this on a whim. What a hit! item not reviewed by moderator and published

Not what you're looking for? Try:

Coconut Rice Pudding with Mango

Recipe courtesy of Daphne Brogdon