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Marshallese Coconut Fish
Tender white fish fillets simmered in a rich, creamy coconut sauce infused with aromatics like onion and chili, creating a comforting and flavorful main dish. This recipe highlights the essential use of coconut in Marshallese cooking.
ð§ ææ
- 1.5 lbs White fish fillets (e.g., grouper, mahi-mahi)(cut into 1-2 inch pieces)
- 2 cups Coconut cream
- 0.5 medium Onion(finely chopped (or 6 Asian shallots))
- 2 fresh Thai chilies(thinly sliced)
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- 2 medium Tomatoes(sliced)
- 2 tbsp Peanut oil
- 6 tbsp All-purpose flour
- 1 tsp Salt
- 0.25 tsp Ground white pepper
ðšâð³ äœãæ¹
- 1
In a bowl, combine the fish pieces with flour, salt, and white pepper. Seal and shake to coat evenly.
- 2
Heat peanut oil in a skillet over medium-high heat. Brown the coated fish pieces in batches until lightly golden on both sides. Remove fish to an ovenproof dish.
- 3
In a saucepan, combine coconut cream, chopped onion, sliced Thai chilies, lemon juice, and 1 tsp salt. In a small bowl, mix cornstarch with a little cold coconut cream to form a paste, then add it to the saucepan.
- 4
Bring the coconut mixture to a gentle boil over medium heat, stirring constantly until it thickens. Do not boil hard. Simmer for 3 minutes, then remove from heat.
- 5
Preheat oven to 300°F (150°C).
- 6
Evenly cover the browned fish in the ovenproof dish with the sliced tomatoes.
- 7
Pour the thickened coconut sauce over the tomatoes and fish.
- 8
Bake uncovered for 30 minutes, or until the sauce begins to brown and the fish is cooked through.
ð¡ ããã®ã³ã
- âAdjust the number of Thai chilies based on your spice preference.
- âServe with steamed rice to soak up the delicious sauce.
- âIf fresh Thai chilies are unavailable, use red pepper flakes to taste.
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- Add other vegetables like bell peppers or spinach to the sauce.
- Use different types of firm white fish.