Malaysian Spiced Coconut Fish
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
coconut
shredded |
*
|
| ¾ | cup |
water
hot |
|
| 1 | each |
garlic cloves
peeled |
|
| 1 | teaspoon |
cumin
|
|
| 1 | x |
ginger
fresh |
*
|
| 1 | teaspoon |
coriander
|
|
| 1 | teaspoon |
curry powder
|
|
| 1 ½ | tablespoons |
lemon juice
|
|
| 4 | each |
fish fillets
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
coconut
shredded |
*
|
| 177 | ml |
water
hot |
|
| 1 | each |
garlic cloves
peeled |
|
| 5 | ml |
cumin
|
|
| 1 | x |
ginger
fresh |
*
|
| 5 | ml |
coriander
|
|
| 5 | ml |
curry powder
|
|
| 23 | ml |
lemon juice
|
|
| 4 | each |
fish fillets
|
*
|
Directions
Place coconut, hot water, garlic, ginger, cumin, coriander, and curry powder in a blender or food processor; blend until finely ground.
Add lemon juice.
Cut out 4 squares of aluminum foil large enough to wrap around each fish fillet.
Place each fillet on square of foil. Spoon 2 to 3 tablespoon of coconut mixture on top.
Wrap to make a sealed parcel. Place fish parcels on rack in wok or steamer.
Fill water to level of rack, bring to a boil, cover, and cook for 15 minutes.
Serve at once, piping hot.
