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Malaysian Spiced Coconut Fish

 

43

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

30

min

Low Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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