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Chinese broccoli-wrapped mackerel in coconut milk
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
minutes
Cook Time
16
minutes
minutes
Total Time
26
minutes
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.