Micronesian Fish with Coconut Milk and Lime is a traditional Micronesian (from the Federated States of Micronesia) recipe for a classic stew of fish in a coconut milk and lime base with onion and chilli. The full recipe is presented here and I hope you enjoy this classic Micronesian version of: Micronesian Fish with Coconut Milk and Lime.
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Ingredients:
Olive oil
1kg firm white-fleshed fish
360ml coconut milk
Juice and finely grated zest of 2 limes
1 large onion, finely chopped
2–4 tbsp finely-chopped jalapeño chilli (or to taste)
Salt and freshly-ground black pepper
Cooked white rice, for serving
1 lime, quartered lengthwise, for serving
Method:
Pre-heat oven to 220°C. Lightly oil a baking dish or iron skillet. Place fish in the skillet and pour the coconut milk over the fish.
Pour over the lime juice and sprinkle with the grated lime zest. Sprinkle with onion and chilli, then season with salt and freshly-ground black pepper to taste.
Transfer to your pre-heated oven and cook for 15 minutes. At this point spoon the pan juices over the fish, being careful not to wash away the onion/pepper topping.
Continue cooking until the fish is opaque and flakes readily all the way through (about another 15 minutes).
To serve, spoon the juices from the pan over the fish, and serve each portion with rice and a wedge of lime.
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