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Seafood Lunch / Dinner Main Courses

Chinese broccoli-wrapped mackerel in coconut milk

Published: 06.29.2013 » Last updated: 03.19.2022

Wrapping whole fish in leaf before cooking it is a good way to seal in the juices. Braising leaf-wrapped fish in coconut milk gives it a sweet creaminess that's hard to beat.

Chinese broccoli-wrapped mackerel in coconut milk

For best results, the size of the fish should be proportional to the widest portion of the Chinese broccoli. You want to wrap the body of the fish in the leaf but you want the head and tail exposed. That allows the coconut milk to seep through the Chinese broccoli to flavor the fish flesh.

You also want to season the fish sufficiently before wrapping them. Cooking time is short and the seasonings in the sauce won’t reach the innermost portion of the fish flesh easily. So, season in stages.

Chinese broccoli-wrapped mackerel topped with diced vegetables in pan

Once generously seasoned, the fish are now ready for wrapping. Two leaves per fish to ensure that the wrapper is thick enough to create an effective barrier between the fish skin and the pan. That barrier will prevent the fish from getting scorched in case the coconut milk dries up before the fish are cooked through.

For even cooking, the Chinese broccoli-wrapped mackerel are arranged in the pan in a single layer. Then, the spices and small pieces of vegetables are spread over them. During cooking, these vegetables will soften and partially liquefy to add flavor to the coconut milk sauce.

Adding coconut milk to Chinese broccoli-wrapped mackerel in pan

The second layer of seasoning in the form of fish sauce goes in before the coconut milk is poured over the fish and vegetables.

Fully cooked Chinese broccoli-wrapped mackerel in coconut milk in pan

Cooking the fish and vegetables over low heat ensures minimal evaporation. It also helps tremendously if you use a lid that fits snugly. The exact cooking time will depend on the size of the fish so take the 20-minute mark as a mere guide.

Chinese broccoli-wrapped mackerel in coconut milk

Connie Veneracion
Is it an Asian dish? Well, the Chinese broccoli gives it an Asian twist. But fish cooked in coconut milk is also found in many Caribbean cuisines so I wouldn't label this dish as exclusively Asian. Fusion would be a more apt label.
Chinese broccoli-wrapped mackerel in coconut milk with rice on plate
Print Pin Recipe
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Main Course
Cuisine Fusion
Servings 2 people

Ingredients
  

  • 400 to 500 grams whole fish - scaled and gutted
  • salt
  • pepper
  • 8 large Chinese broccoli - rinsed and patted dry
  • 2 shallots - chopped
  • 2 tomatoes - diced
  • 2 finger chilies - chopped
  • 2 bell peppers - diced
  • 4 cloves garlic - minced
  • 1 one-inch knob ginger - peeled and grated
  • 1 tablespoon fish sauce
  • 1 cup of coconut milk

Instructions
 

  • Score the fish on both sides.
  • Rub all the fish generously with salt and pepper. Make sure to rub inside the cavities and slashes where you had scored them.
  • Double wrap each fish with Chinese broccoli.
  • Arrange the wrapped fish in a wide pan, in a single layer.
  • Spread all the vegetables and aromatics on top of the fish.
  • Drizzle in the fish sauce.
  • Pour in the coconut milk.
  • Cover and cook over low heat for about 20 minutes.
  • Use a spatula to lift the fish to individual plates without breaking them or tearing the wrappers.
  • Spoon the vegetables and sauce over the fish.
  • Best with rice.
Print Pin Recipe
Keyword Chinese Broccoli, Coconut Milk, Whole Fish

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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