Coconut Fish Bake
The Quirky Foodster Team
Ingredients
- Whole white fish (about 1.2 kg / 2.6 lb), cleaned and scaled — 1
- Onion, sliced — 1
- Tomatoes, sliced — 2
- Coconut cream — 300 ml (1 1/4 cups)
- Garlic cloves, minced — 2
- Lime, juiced — 1
- Salt and pepper, — to taste
- Fresh coriander, chopped, to garnish
Method
- Preheat the oven to 180°C (350°F).
- Score the fish diagonally a few times on both sides and rub with lime juice, garlic, salt and pepper.
- Place the fish in a baking dish and arrange the sliced onion and tomato around and on top of it.
- Pour the coconut cream evenly over the fish and vegetables.
- Cover the dish with foil and bake for 30-35 minutes, until the fish is fully cooked through and flakes easily.
- Uncover and bake for a further 5-10 minutes to lightly brown the top, if desired.
- Garnish with fresh coriander and serve hot with rice or a root vegetable side.
Introduction: This simple, satisfying main dish features a whole fish baked in rich coconut cream with onion and tomato, reflecting the everyday coastal cooking found throughout Vanuatu's many islands, where fresh fish and coconut are constants on the family table.
Cultural Background: This simple, satisfying main dish features a whole fish baked in rich coconut cream with onion and tomato, reflecting the everyday coastal cooking found throughout Vanuatu's many islands, where fresh fish and coconut are constants on the family table.
Tips: Scoring the fish helps it cook evenly and absorb the marinade flavours. Cover the dish while baking to keep the fish moist, uncovering only at the end for light browning. Check for doneness by ensuring the flesh flakes easily with a fork.
Variations: Add sliced bell pepper for extra colour and sweetness. Use fish fillets instead of a whole fish for easier serving, adjusting baking time down. Add a pinch of curry powder to the coconut cream for extra warmth. Not applicable in its traditional form, as the dish is centred on whole fish.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently in a covered dish in the oven at 160°C (325°F) until warmed through.
FAQs:
Q: What fish works best for this dish?
A: Any firm, fresh whole white fish works well; snapper or similar reef fish are commonly used across the islands.
Q: Can I use fish fillets instead of a whole fish?
A: Yes, fillets work well and cook faster; reduce the baking time to about 15-20 minutes.
Q: Is this dish very rich?
A: Yes, the coconut cream gives it a naturally rich, indulgent character, balanced well by the fresh lime and tomato.
- Whole white fish (about 1.2 kg / 2.6 lb), cleaned and scaled — 1
- Onion, sliced — 1
- Tomatoes, sliced — 2
- Coconut cream — 300 ml (1 1/4 cups)
- Garlic cloves, minced — 2
- Lime, juiced — 1
- Salt and pepper, — to taste
- Fresh coriander, chopped, to garnish
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