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Red snapper roasted in coconut milk

Red snapper roasted in coconut milk

This roasted red snapper in coconut milk is a flavorful dish inspired by bold, aromatic spices. The whole fish is scored, seasoned with turmeric, chili powder, and salt, then lightly fried for a crisp exterior. A fragrant mix of onions, garlic, ginger, cardamom, and ground coriander is simmered in creamy coconut milk before being poured over the fish. After baking for 30–45 minutes, the snapper turns tender and absorbs all the rich curry flavors. Finished with a splash of fresh lime juice, this red snapper recipe is perfect for anyone who loves easy, aromatic seafood dishes with a tropical twist.

Prep Icon
Prep
20 min
Bake
30 to 45m
Total
50 min
Serving Icon
Serving
4 people
Recipe Type
Fish
Recipe Main Image

Ingredients

1 red snapper of 1.5 kg or 2 red snappers of 800 g each
1 tb sp turmeric powder
3 small onions
½ tsp chile powder
400 ml coconut milk
4 garlic cloves
1 lime juice
½ tsp cardamom
2 tbsp olive oil
2 tsp ground coriander
2 cm fresh ginger

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Instructions

  1. Preheat the oven to 180°C
  2. Criss-cross on both sides of the fish and sprinkle with turmeric, chile powder and salt.
  3. Fry the fish in a pan and place it in an ovenproof pan.
  4. Peel and chop the ginger, garlic and onions.
  5. Fry them with cardamom and ground coriander. Add the coconut milk.
  6. Stir and pour on the fish.
  7. Place in the oven for 30 to 45 min.
  8. When cooked, squeeze over the lime juice on the fish and serve right away .

Tips

Serve with basmati or thai rice.

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