Tongan Fish in Coconut and Lime
A light and flavorful Tongan seafood dish where fresh fish is gently cooked in a creamy coconut milk sauce infused with the zest of lime and aromatic ginger and garlic.
🧂 Ingredients
- 600 g White fish fillets(such as snapper, mahi-mahi, or cod, cut into portions)
- 400 ml Coconut milk(full fat)
- 3 tbsp Lime juice
- 1 tbsp Ginger(freshly grated)
- 2 cloves Garlic(minced)
- 1 small Onion(thinly sliced)
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground)
- 2 tbsp Cilantro(fresh, chopped, for garnish)
👨🍳 Instructions
- 1
Pat the fish fillets dry with paper towels and season lightly with salt and pepper.
- 2
In a large skillet or pot, heat a tablespoon of neutral oil (like coconut or vegetable oil) over medium heat.
💡 Tip: Ensure the pan is heated before adding the fish. - 3
Add the sliced onion, grated ginger, and minced garlic to the pan. Sauté for 2-3 minutes until softened and fragrant.
- 4
Pour in the coconut milk and lime juice. Bring to a gentle simmer.
- 5
Gently place the fish fillets into the simmering coconut milk mixture. Ensure the fish is mostly submerged.
💡 Tip: Avoid overcrowding the pan; cook in batches if necessary. - 6
Cover the skillet and let the fish poach gently for 8-12 minutes, or until cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
💡 Tip: The fish should be opaque and cooked through but still moist. - 7
Taste the sauce and adjust seasoning with salt and pepper if needed.
- 8
Serve the fish immediately, spooning the coconut-lime sauce over the top. Garnish with fresh chopped cilantro.
💡 Tip: Excellent served with steamed rice or boiled root vegetables like taro or yams.
💡 Pro Tips
- ✓Use the freshest fish possible for the best flavor.
- ✓For a spicier dish, add a finely chopped chili pepper along with the ginger and garlic.
- ✓If you don't have fresh lime, bottled lime juice can be used, but fresh is preferred.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of spinach or other leafy greens to the sauce during the last few minutes of cooking.
- A touch of turmeric can be added for color and subtle flavor.