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Malaysian Spiced Coconut Fish

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Recipe

 

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

Amount Measure Ingredient Features
½ cup coconut
shredded
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¾ cup water
hot
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1 each garlic cloves
peeled
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1 teaspoon cumin
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1 x ginger
fresh
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1 teaspoon coriander
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1 teaspoon curry powder
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1 ½ tablespoons lemon juice
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4 each fish fillets
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Ingredients

Amount Measure Ingredient Features
118 ml coconut
shredded
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177 ml water
hot
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1 each garlic cloves
peeled
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5 ml cumin
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1 x ginger
fresh
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5 ml coriander
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5 ml curry powder
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23 ml lemon juice
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4 each fish fillets
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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 Arrow up button

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 3173% 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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