Steamed Cod With Coconut Chutney
Updated May 2, 2024
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6garlic cloves, peeled
- 1inch piece ginger, peeled and roughly chopped
- 3small fresh chilies, stemmed and seeded or 1 teaspoon dried red chili flakes or to taste
- ½cup fresh cilantro leaves
- ½cup fresh mint leaves
- 1cup shredded dried coconut
- 3tablespoons fresh lime juice
- 1tablespoon corn, grapeseed or other neutral oil
- Salt
- 1½ to 2pounds fillet of pomfret, pompano, mackerel, sole, flounder or sea bass
Nutritional analysis per serving (4 servings)
392 calories; 21 grams fat; 13 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 39 grams protein; 655 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a steamer with at least 2 inches of water on bottom. Combine garlic, ginger and chilies in a food processor, and grind to a paste. Add cilantro, mint and coconut, and pulse until mixture is nicely chopped but not pureed. Stir in lime juice, oil and salt. Taste, and adjust seasoning.
- Step 2
Season fish with salt, and put it on a plate or in a shallow bowl. Place in steamer. Top with herb paste, and steam for about 15 minutes or until fish is done. (A thin-bladed knife will meet little or no resistance when it is done.) Serve immediately.
Private Notes
Comments
Made the sauce/paste with chicken. Was good, but probably better as per recipe. Wonderful summery flavor
I did not want to deal with steaming, so I cooked the fish en papillote in the oven (400° for 15 minutes). The seasoning made a very tasty treatment for cod.
This is delicious! I used Ling Cod which worked very well and served it with Cucumber Raita, Basmati Pullao and Spinach Paneer. I will definitely make it again...
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