Fish Saute in Coconut Milk

A whole fish simmered in rich coconut milk with fresh vegetables. Caribbean cooking at its most direct. Sea bass or red snapper scored on both sides so the coconut milk penetrates the flesh, then basted and simmered with green bell pepper, sliced tomato, and celery until the fish is flaky and the sauce has thickened around it.

Scoring the fish three times on each diagonal side is the step that makes this dish work. Those cuts let the coconut milk seep into the meat instead of just coating the surface. Basting during the first few minutes pushes even more flavor into every cut.

The vegetables go in after the initial basting. Green pepper, tomato, and celery release their juices into the coconut milk as the fish simmers uncovered, concentrating the sauce into something thick, fragrant, and layered.

Kitchen Tips

• Use rich, full-fat coconut milk. Light coconut milk won’t reduce into a thick enough sauce.
• Score deep enough to reach the bone but don’t cut through it. Three diagonal slashes on each side is standard.
• Simmer uncovered so the coconut milk reduces and thickens. A covered pan traps steam and the sauce stays thin.
• Turn the fish only once, gently. Whole fish is delicate and breaks if handled too much.

Variations

• Add a scotch bonnet pepper for authentic Caribbean heat.
• Stir in a squeeze of lime juice right before serving for brightness.
• Use tilapia or any firm white fish if sea bass or snapper isn’t available.