Malaysian Spiced Coconut Fish
43
43
Ingredients
| 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
|
* |
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.
Nutrition Facts
Serving Size 54g (1.9 oz)Amount per Serving
Calories 3173% of calories from fat
% Daily Value *
Total Fat 3g
4%
Saturated Fat 2g
10%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 5mg
0%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
4%
Sugars g
Protein
1g
Vitamin A 0%
•
Vitamin C 6%
Calcium 2%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
