Coconut & lime fish

Coconut & lime fish

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(8 ratings)

Prep: 10 mins Cook: 15 mins - 20 mins


Serves 4
Bake white fish in an aromatic paste of chilli, ginger, coriander, lime and creamed coconut, for a quick, Asian-inspired midweek meal

Nutrition and extra info

Nutrition: per serving

  • kcal307
  • fat18g
  • saturates15g
  • carbs6g
  • sugars2g
  • fibre2g
  • protein30g
  • salt0.4g


  • 2 limes



    The same shape, but smaller than…

  • 100g creamed coconut from a block, chopped
  • 1 green chilli, deseeded and roughly chopped
  • handful coriander
  • large knob of ginger, peeled and chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, chopped
  • ½ tsp fish sauce, plus extra to taste
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 4 pieces white fish, skin on (we used sustainable cod)
  • steamed rice, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • thin-stemmed broccoli, to serve



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…


  1. Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.

  2. Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.

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Comments, questions and tips

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7th Aug, 2018
This was both yumma and really easy. Perfect for a simple weeknight tea. Also smells delicious. Try it :)
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