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Traditional Coconut Fish

Inspired by a traditional dish from Northern Papua New Guinea, fleshy white fish is boiled in a coconut broth using a clay hot pot. Flavoured with chilli & garlic & topped with spring onions this is satisfyingly simple & sure to please any crowd.

  • Time: 40 minutes
  • Serves: 6-8 people

Ingredients

6-8P
Salt (plus extra to season the fish
1 teaspoon
Oil fish fillets (mackerel, catfish, salmon, red emperor), bone in & skin on, cut into 2-3 slices slices across the bone
6-8 125g
Vegetable oil
50mls
Water
2 cups
Coconut milk
400ml
Red chilli, chopped finely
30g
Ginger, finely grated
30g
Garlic, finely grated
30g
Lemongrass, crushed
1 stalk
Broccoli, washed, chopped into chunky pieces
200g
Silverbeet, washed, roughly chopped
200g
Tomatoes, cut into thin wedges
200g
Spring onions, washed & thinly sliced
2

Download the recipe

Method

  1. Season the fish with salt.

  2. Heat the vegetable oil in a large frying pan & sear the fish in the oil over high heat. The fish should be golden brown on each side. Set seared fish aside.

  3. In a separate large saucepan add water, half the coconut milk & the chilli, garlic, ginger & lemongrass. Bring to the boil uncovered on high heat.

  4. Add the broccoli & cook for 4 minutes.

  5. Add the silverbeet & tomato & 1 teaspoon of salt & cook for a further 4 minutes.

  6. Bring the mix back to boil & place the fish on top of the cooked green vegetables.

  7. Add the remaining coconut milk & bring back to boil before removing from heat.

  8. Garnish with spring onion to serve.

Cook’s Notes:
Any type of oily fish that will slice (across the bone) & hold its shape will work – ask your local fishmonger for advice.