Spicy Coconut Snapper July 6, 2026
This recipe combines the firm, mild flavor of fresh snapper with creamy, spicy coconut sauce offering a perfect balance that feels both special and comforting. Check out the original recipe here.
Ingredients
- 4 snapper fillets (about 170 g each)
- 250 ml full-fat canned coconut milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 fresh red chilli, thinly sliced (remove the seeds for less heat)
- 1 tbsp vegetable or coconut oil
- Juice of 1 lime (about 30 ml)
- 1 tsp packed brown sugar
- Salt and freshly ground black pepper, to taste
- Fresh coriander, roughly chopped, for garnish
- Optional: 1 tbsp fish sauce, for extra umami
Method
- Prepare the ingredients: Finely dice the onion, mince the garlic, grate the ginger, and thinly slice the red chilli. Set everything aside.
- Heat the oil: Warm the vegetable or coconut oil in a large frying pan over medium heat until hot but not smoking.
- Cook the aromatics: Add the onion and cook for about 3 minutes, stirring occasionally, until softened. Add the garlic, ginger, and chilli, and cook for another 1 minute until fragrant.
- Make the sauce: Pour in the coconut milk, lime juice, and brown sugar. Stir to combine, then season with salt, pepper, and the fish sauce (if using). Reduce the heat and let the sauce simmer gently while you cook the fish.
- Cook the grouper: Pat the fillets dry with paper towels and season both sides with salt and pepper. Heat a little extra oil in a separate frying pan over medium-high heat. Cook the fillets for 3–4 minutes per side, depending on their thickness, until the fish is opaque and flakes easily with a fork.
- Finish and serve: Transfer the cooked grouper to the coconut sauce and warm through for 1–2 minutes. Spoon the sauce generously over the fish and garnish with the chopped coriander before serving.