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Chinese broccoli-wrapped mackerel in coconut milk with rice on plate

Chinese broccoli-wrapped mackerel in coconut milk

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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.
Course Main Course
Cuisine Fusion
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 2 people
Author Connie Veneracion

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.