Lemongrass Coconut White Fish

    35 minutes

    This is a really tasty way to prepare tilapia or other white fish - simmered in spiced coconut milk. Serve on a bed of rice.

    174 people made this

    Serves: 4 

    • 1/2 cup coconut milk
    • 6 whole almonds
    • 2 tablespoons chopped white onion
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon chopped fresh lemongrass
    • 1/4 teaspoon salt
    • 4 fillets tilapia
    • 1 pinch salt and pepper to taste
    • 1/2 teaspoon chilli flakes, or to taste

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a food processor or blender combine the coconut milk, almonds, onion, ginger, turmeric, lemongrass and 1/4 teaspoon of salt. Process until smooth.
    2. Heat a large non-stick frypan over medium-high heat. Season the fish fillets with salt and pepper on both sides then place them skin-side up in the frypan. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with chilli flakes.
    3. Reduce heat to medium, cover and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.

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    Reviews in English (132)


    Brilliant cooking sauce for white fish, chicken, pork and prawns.  -  09 Feb 2016


    Love how quick and easy and healthy this recipe is. The flavor is amazing.  -  16 Sep 2013


    I'll be honest, in the morning when I first made the sauce and did the old "finger dip taste test", I wasn't crazy about the flavor. But when I made the entire dish that evening, WOW! I made a special trip to a Oriental market for fresh lemongrass and that made a huge impact on the sauce. We had the fish served over rice and a side dish of green beans. Very rich, very Thai. I highly recommend you double the sauce in this recipe. I'm going to try it over chicken as well.  -  22 Jan 2006  (Review from Allrecipes USA and Canada)