Go Back
lactose free
Lactose Free

Kids Friendly

Gluten Free
A dish inspired by my Caribbean roots, the flavors of my childhood, and the spices in the Middle
East, and overall a delicious meal to prepare at home and share with all the family.
This recipe is free from Gluten and Dairy, suitable for people following Keto, and AIP diets.
Let's start to cook!
Jump to recipe Print Recipe
Fish Fillet with Coconut Milk and Lemongrass
Total Time 50 minutes
Course meal
Cuisine seafood
Servings 4
Print Recipe Pin Recipe

Equipment

  • oven

Ingredients
  

  • 2 Fillet of Hammour (white Fish)
  • 400 ml Coconut Milk
  • 3 tbs Grated Fresh Ginger (fresh)
  • 3 tbs Curry powder (mild)
  • 5 Whole Black Pepper or fresh ground
  • 2 tbs Lemongrass paste or fresh lemongrass branch
  • salt to taste
  • 1 cup Basmati Rice

Instructions
 

  • Clean the fish, remove skin and bones,.cut in pieces approx. 3 cm thick. Add salt
  • In an ovenproof dish place the pieces of Hammour, add curry, lemongrass paste, grated ginger, black pepper, and coconut milk, mix. Flip the pieces of fish so both sides are covered with spices, lemongrass, and milk.
  • Add bok choy and spinach leaves. Cover with aluminum foil and bake in a pre-heated oven at 180deg°C, 45 min. Oven option Top-Bottom, Fan.
  • Prepare the rice as package instructions while the fish is in the oven.
  • After 45 minutes, carefully remove from Oven, check that fish is completely cooked, keep it covered with the aluminum foil until is served to keep it warm.