• 4 white fish fillets (I used Pangasius). Defrost if frozen.
  • 165ml tin coconut milk
  • 2 small limes
  • 1 heaped tbsp grated ginger
  • 2 tbsp chopped fresh coriander


  • STEP 1
    Pre-heat oven to 200 degC. Place fish fillets in baking tray. Some overlap not a problem. Can also prep in individual foil parcels.
  • STEP 2
    Pour over can of coconut milk. Add zest and juice of both limes, grated ginger, chopped coriander and season with salt and pepper.
  • STEP 3
    Cover baking tray with foil and seal edges. Bake in oven for approximately 20 minutes depending on thickness of fillets.
  • STEP 4
    Remove from oven and serve on a bed of rice, to soak up the delicious cooking liquid, and vegetable of choice. If made in individual foil parcels, will also work well with mashed potato and green beans.

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