Snapper with coconut, ginger, and coriander is a light, fragrant, and flavour-packed dish that’s perfect for lunch or dinner. It combines the tender texture of snapper fish with the rich creaminess of coconut milk, the warmth of ginger, and the fresh aroma of coriander. This recipe is simple to make and brings tropical flavours right to your table. Let’s take a look at how you can cook this delicious seafood dish at home.
Ingredients for Snapper with Coconut, Ginger and Coriander
- 2 snapper fillets (around 150-200 grams each)
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1 teaspoon garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 green chilli, sliced (optional for heat)
- 200 ml coconut milk (around ¾ cup)
- 1 tablespoon fish sauce (or salt to taste)
- 1 teaspoon lime juice
- A handful of fresh coriander leaves, chopped
- Salt and pepper, to taste
- Cooked rice, for serving
How to Make Snapper with Coconut, Ginger and Coriander
- Prepare the ingredients: Pat dry the snapper fillets and season them lightly with salt and pepper. Chop all vegetables and herbs before starting to cook, so everything is ready.
- Cook the aromatics: Heat the oil in a non-stick pan over medium heat. Add the chopped onion and sauté for about 2 minutes. Then add the garlic, ginger, and green chilli. Cook until fragrant, about 1–2 more minutes.
- Add coconut milk: Pour in the coconut milk and stir gently. Add the fish sauce and lime juice. Let the sauce simmer for 3–4 minutes so the flavours blend well.
- Cook the snapper: Carefully place the snapper fillets in the simmering sauce. Cover the pan and let the fish cook gently for 5–7 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork.
- Add fresh coriander: Once the fish is cooked, sprinkle chopped coriander leaves over the top and turn off the heat.
- Serve: Serve the snapper hot with steamed rice or jasmine rice on the side. You can spoon extra coconut sauce over the fish and rice for more flavour.
Tips for Best Results
- Do not overcook the fish: Snapper is a delicate fish and cooks quickly. Keep an eye on it to avoid drying it out.
- Use fresh coconut milk if available—it gives a richer flavour.
- Balance the taste: Adjust lime juice and fish sauce to get the right balance of salty and tangy.
- Add vegetables: You can add spinach, bok choy, or bell peppers to the coconut sauce for more colour and nutrition.
Snapper with coconut, ginger, and coriander is a lovely dish that brings the fresh, bold flavours of Southeast Asian cooking into your kitchen. It’s quick to prepare and tastes like something from a fancy restaurant. Whether you’re cooking for family or entertaining guests, this dish will impress without much effort. The creamy coconut sauce with the freshness of coriander and the gentle warmth of ginger turns a simple fish into a beautiful, flavour-rich meal. Serve it with rice and enjoy a wholesome and aromatic experience.
FAQs
Can I use a different fish instead of snapper?
Yes, you can use any firm white fish like tilapia, barramundi, cod, or sea bass. Just make sure it’s fresh and skinless for best results.
Is coconut milk necessary for this recipe?
Coconut milk adds the creamy texture and tropical flavour that makes this dish unique. If needed, you can substitute with light coconut milk or a mix of cream and water.
Can I make this recipe without fish sauce?
Yes, you can replace fish sauce with soy sauce or just add a bit more salt and lime juice. It won’t taste exactly the same but still works well.
How spicy is this dish?
This dish is mildly spicy because of the ginger and green chilli. If you don’t like spice, just skip the chilli or use a milder variety.
What side dish goes well with this snapper recipe?
Steamed jasmine rice or basmati rice is perfect. You can also serve it with stir-fried greens or a light cucumber salad for a refreshing touch.
