Tongan Fish in Coconut and Lime
A delicate and flavorful dish featuring white fish gently cooked in a creamy coconut milk sauce infused with fresh lime and aromatic ginger and garlic. This recipe highlights the fresh seafood and tropical flavors characteristic of Tongan cuisine.
🧂 Ingredients
- 4 6-ounce portions White fish fillets (such as snapper, cod, or mahi-mahi)
- 2 cups Coconut milk (full-fat)
- 0.5 cup Fresh lime juice
- 1 tablespoon Fresh ginger, finely grated
- 2 cloves Garlic, minced
- 1 medium Yellow onion, thinly sliced
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Black pepper
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 0.25 teaspoon Optional: Red chili flakes
👨🍳 Instructions
- 1
Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.
- 2
In a large skillet or pot, combine the coconut milk, lime juice, grated ginger, minced garlic, sliced onion, and optional red chili flakes. Bring to a gentle simmer over medium heat.
- 3
Carefully place the seasoned fish fillets into the simmering coconut milk mixture. Ensure the fish is mostly submerged.
- 4
Cover the skillet and cook for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
- 5
Taste the sauce and adjust seasoning with salt and pepper if needed.
- 6
Serve the fish immediately, spooning the coconut-lime sauce over the top. Garnish with fresh cilantro.
💡 Pro Tips
- ✓Use full-fat coconut milk for the creamiest sauce.
- ✓Do not overcook the fish, as it can become dry.
- ✓Serve with steamed taro, rice, or breadfruit for a complete meal.
🔄 Variations
- Add thinly sliced tomatoes or bell peppers to the sauce during the last 5 minutes of cooking.
- For a spicier dish, add a fresh chopped chili pepper along with the garlic and ginger.