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Samoan Grilled Fish with Lime and Coconut
I'a Tunuma
Freshly caught fish is marinated in lime juice and coconut milk, then grilled to perfection, resulting in a light, zesty, and tropical dish.
ð§ ææ
- 2 x 500g Whole fish (e.g., snapper, mahi-mahi)(cleaned and scaled)
- 200 ml Coconut milk(full fat)
- 4 tbsp Lime juice
- 3 cloves Garlic(minced)
- 1 tbsp Ginger(grated fresh)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Fresh coriander(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Make a few diagonal slashes on both sides of each fish.
- 2
In a bowl, whisk together coconut milk, lime juice, minced garlic, grated ginger, salt, and pepper to create the marinade.
- 3
Place the fish in a shallow dish and pour the marinade over them, ensuring they are well coated. Let marinate for at least 15 minutes, or up to 30 minutes.
- 4
Preheat your grill to medium-high heat. Lightly oil the grill grates.
- 5
Remove the fish from the marinade, letting any excess drip off. Discard the remaining marinade.
- 6
Grill the fish for 6-8 minutes per side, or until cooked through and the flesh flakes easily with a fork. Cooking time will vary depending on the thickness of the fish.
- 7
Serve the grilled fish immediately, garnished with fresh coriander.
ð¡ ããã®ã³ã
- âUse the freshest fish possible for the best flavor.
- âDon't over-marinate, as the lime juice can start to 'cook' the fish.
- âGrilling in banana leaves can add an extra smoky flavor and help keep the fish moist.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a finely chopped chili to the marinade for a spicy kick.
- Serve with a side of grilled pineapple or a fresh green salad.