Snapper with Coconut, Ginger, and Coriander: A Fragrant and Healthy Seafood Dish

Snapper with coconut, ginger, and coriander is a light and flavorful dish that’s perfect for any meal, whether for lunch or dinner. This dish brings together the tender snapper fillets, creamy coconut milk, fresh ginger, and aromatic coriander, creating a tropical flavor explosion that will transport your taste buds.

It’s easy to make, requires simple ingredients, and is sure to impress anyone at the table. Here’s how you can prepare this delightful seafood dish at home!

Ingredients for Snapper with Coconut, Ginger, and Coriander

For this flavorful dish, you will need the following ingredients:

• 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 chili, sliced (optional for heat)
• 200 ml coconut milk (about 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: Start by patting the snapper fillets dry with a paper towel and seasoning them lightly with salt and pepper. Chop all your vegetables and herbs so everything is ready to go when you start cooking.

Cook the aromatics: Heat the oil in a non-stick pan over medium heat. Add the finely chopped onion and sauté for about 2 minutes, until it softens. Next, add the garlic, grated ginger, and sliced green chili (if using). Continue cooking for 1-2 minutes until the mixture becomes fragrant.

Add coconut milk: Pour in the coconut milk, and stir gently to combine with the aromatics. Add the fish sauce (or salt) and lime juice. Allow the sauce to simmer for 3-4 minutes, letting all the flavors blend together.

Cook the snapper: Carefully place the snapper fillets into the simmering coconut sauce. Cover the pan and let the fish cook gently for about 5-7 minutes, depending on the thickness of the fillets. You’ll know the fish is done when it flakes easily with a fork.

Add fresh coriander: Once the fish is cooked, sprinkle the freshly chopped coriander leaves over the top of the fillets and turn off the heat.

Serve: Serve your snapper hot with steamed rice or jasmine rice on the side. For an extra burst of flavor, spoon some of the coconut sauce over the fish and rice.

Tips for Best Results

• Don’t overcook the fish: Snapper is delicate and cooks quickly. Keep an eye on it, and once it flakes easily with a fork, it’s done.
• Use fresh coconut milk: If you can, opt for fresh coconut milk, as it provides a richer and more natural flavor.
• Balance the flavors: Adjust the lime juice and fish sauce to achieve the right balance of tangy and salty.
• Add vegetables: For more color and nutrition, feel free to add veggies like spinach, bok choy, or bell peppers into the coconut sauce.

Snapper with coconut, ginger, and coriander is a vibrant, easy-to-make dish that brings the bold, fresh flavors of Southeast Asia straight to your home. It’s a dish that looks fancy but requires minimal effort, making it perfect for family meals or entertaining guests.

The creamy coconut sauce, paired with the freshness of coriander and the gentle warmth of ginger, turns a simple fish fillet into a flavorful, aromatic meal. Serve it with rice, and you’ve got a wholesome dish that’s sure to impress.

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