Green Chili Fish

By Kevin • 30 or Less, All, Fish • 29 Dec 2013

Green Chili Fish

I’ve made similar sauces to this before using coconut milk and wanted to try creating something with a lighter flavour to really let the fish shine. Melting creamed coconut in hot water and using that as the sauce base in place of coconut milk does the trick. Not only does the cleaner and more subtle flavour let the fish stand out, it gives the chilies a clean heat that would otherwise be masked. Any mild and flakey fish filet will work beautifully in this preparation. The important thing is that the fish is sustainable so that we can all continue to enjoy it. Check out Ocean Wise for some options.

Time: 20 minutes

Serves: 2


2 teaspoons extra-virgin coconut oil
3 shallots – thinly sliced
½ cup water
2 tablespoons creamed coconut
1 teaspoon fresh ginger – grated
2 green chilies – thinly sliced
1 tablespoon cilantro leaves – finely chopped
¼ teaspoon plus a pinch kosher salt
¼ teaspoon fresh ground black pepper
2 4-ounce fish filets


Place a small pot on medium heat and add one teaspoon of the coconut oil.

When the oil is hot, add the shallots, stirring occasionally for three minutes.

Add the water, creamed coconut and ginger, bringing to a boil and stirring until the coconut is melted.

Reduce heat to low, then stir in the chilies, cilantro and pinch of salt.

Place a frying pan on medium heat and add the remaining coconut oil.

Season both sides of the filets with the remaining salt and the pepper. Cook the fish for three minutes per side depending on the thickness of the filets.

Serve the fish topped with the coconut sauce.

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