Fish in Coconut Sauce

Recently I bought a new cooking book from Levi Roots. It has heaps of amazing recipes! I tried a first one last friday and the fish was just perfect! It can be cooked on a bbq or in an oven. I used an oven because the weather wasn’t very bbq-friendly and it turned out very soft and delicious. The recipe is originally for a bbq though, so if you try this on a bbq let me know how it turns out! 🙂 I also didn’t use capsicum but swapped them for courgettes and tomatoes. So this is what you’ll need.P1000095


  • 1 onion, chopped finely
  • 1 big tomato, sliced
  • 1 courgette, chopped finely
  • (you can swap tomato and courgette for red and green capsicum)
  • chili flakes
  • 1,5 cm ginger, peeled and grated
  • 2 cans coconut cream (160ml each)
  • juice from 1 lime
  • 2 tbs brown sugar
  • 4 fish fillets (I used salmon)


Heat some oil in a pan and add onions and courgettes until browned lightly. Then add ginger and fry for another 2 minutes. Add the coconut cream and chili flakes. Heat up the whole mixture but don’t let it boil. Add the lime juice and season with salt, pepper and sugar.

Prepare 8 big pieces of foil. Always use 2 layers of foil to make parcels. Then fill your 4 parcels with an equal amount of coconut mixture and put a fish fillets in each of them. Season the fish and decorate with tomatoes. Close the parcels but don’t wrap them too tight. If you use a bbq the recipe recommends to put it on the bbq for 12 minutes and then check if the fish is cooked. I had it in our oven for about 15 minutes on 200°C and it was just fine. Goes well with rice. Happy cooking! 🙂


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