Red snapper baked in Coconut milk is a very delicious melt in the mouth kind of seafood cooked in a peppery nutty, yummy sauce that is mild yet flavorful. This show stopper fish platter with strong tropical influence is my interpretation of Fish Molly, a local Kerala fish stew. While the technique used here is baking the flavor remains the same.
CONTENTS (Jump to )
- Why you should try this recipe?
- Recipe FAQs (Fish types, alternatives, bothering fish smell )
- Ingredients list
- Step pics in making this delicious whole baked fish
- Serving suggestion and leftovers
- Other similar non vegetarian bake recipes to try
- Why use banana leaf ?
Red snapper is dry baked with spices to half done and finished off with coconut milk. For the tender soaked milky flavored on the bottom and crisp and flaky on top. To add to the authentic flavor and for the fish to come off easily without crumbling add a the banana leaf to the bottom.
* NOTE :Coconut oil is the only undisputed partner in all Kerala dishes from start to finish.
The red snapper used here was about 15 inches and I wanted a show stopper whole fish bake. Hence the best possible way to get a delicate fish bake without damages is to bake or grill rather than trying to accommodate it inside a large round pan.
WHY YOU SHOULD TRY THIS RECIPE?
Healthy, paleo diet friendly flavorful seafood preparation everyone will love.
A main course recipe that is insanely simple to make. This coconut flavored fish can change your relationship with seafood.
- TASTE: The coconut milk, fresh curry leaves and black pepper trio is a proven flavor combination. The soaking fish has an awesome flavor without overpowering it.
- TEXTURE: The baked fish is tender, juicy and really moist.
- TIME: Takes 30 minutes in the oven. Another 20 for marination but totally worth it!
- EASE: Provided you get the scales removed from store you simply wash, marinate and cook. Since there is no cutting or stirring involved the cooking part is such a breeze.
I have been making milk chicken for so many years now. When I saw Chef Pillai making this milk fish, a Kerala fusion dish I had to try my version of seafood in the oven.
Recipe FAQs
Any fleshy fish without strong flavor will work for this recipe.
Pomfret
Pompano
Seer fish
King fish
Tilapia
Pearl spot
I will avoid salmon in this recipe as it does go with soft flavors of coconut milk and definitely avoid tuna due to its strong blood taste.
Yes, fish fillets will cook faster than whole fish and the container/tray for baking this should be chosen depending on th quantity of the fish.
If you are planning for a pretty looking presentation I would recommend not flipping the fish if you are not a pro as there is no guarantee that the other side is going to look neat without the skin sticking on to the spatula. Baking in the middle rack ensures both sides will cook equally. Hence flipping is just a matter of choice.
Seafood has a distinct taste have no alternatives but vegetable with coconut milk is really good. Here is my all time favorite recipe VEGAN VEGETABLE STEW . It is a very similar in flavor, made with English vegetables on stove top.
Remove scales and fin clean the stomach and head part of the fish. Rinse well. Then apply little bit of vinegar and salt give a very gentle rub rinse off this is the final rinse.
If the fish has a strong fish smell you are not able to handle. Apply a watery mix of Bengal gram flour like ( 1-2 tbsp )with salt mix. Allow this to sit only for a few minutes then wash off. This is the final rinse now apply the marinade. Remember doing so strips the odor producing oils from the fish which may wash off some of the healthy oil too.
Ingredients list
- Red snapper : Any whole fish without strong fish taste can be used in this seafood baked recipe
- Pomfret
- Pompano
- Seer fish
- King fish
- Tilapia
- Pearl spot
- Coconut milk : The most delicious way to moist the fish and give a little sauce to dunk the fish.
- Green chili : I have used a non spicy variety that imparts aroma minus the heat.
- Ginger : Helps to turn the seafood into a sweet smell.
- Black pepper : The aroma and flavor of freshly crushed black pepper is a class apart.
- Curry leaves: The distinct aroma of seafood is enhanced with fresh curry leaves.
- Lime juice : Add vinegar if you need more tartness.
- Paprika , Turmeric and salt - Very basic marinade to ensure color and spice in the seafood.
- Banana leaf : It is an integral part of Kerala food and used as a non stick surface and one time use instead of plates. Most hygienic and eco friendly way of having food.
Step pics for making this delicious whole baked fish :
- Make small gashes just enough for the spices to seep inside the fish if the cut is too deep it will start to break if you plan to turn the fish half way through.
- Use good quality thick coconut milk or homemade for best results.
- Be generous with curry leaves it adds oomph factor as it bakes and declines when it crisps up.
Serving suggestion and leftovers :
- Serve this perfectly cooked flavorful fish with something that's not too over powering in flavor. A light green salad with citrus notes would be really great.I have paired it here with some Pickled onion and rice hoppers to mop up the sauce (not shown in pic)
- If you are looking for a more Keralite setting of carb and veggie combo then plain cooked red rice with a mild cabbage stir fry would be my go to.
Leftovers : Please cook only what you need, eat seafood fresh. This whole fish can easily feed 3 people when cut into pieces. If you are doubleful about finishing a whole fish cut into pieces and bake in a smaller tray only what will finish in one sitting.
**POINTS TO NOTE WHILE USING A BANANA LEAF :
- It is the perfect natural non stick surface.
- Rinse well and wipe applying gentle pressure with a paper towel or soft cloth u will be surprised to see dust does'nt wash off with water.
- Do not let the banana leaf sit in the oven for long due to the chances of FIRE hazard. Keep an eye on the oven always.
Other similar baked non vegetarian dishes to try from this blog are :
Red snapper baked in Coconut milk
Equipment
- 1 Baking tray with raised edges
- Banana leaf Fresh , green
- Aluminum foil
Ingredients
- 1 Red snapper fish
- 4 oz Coconut milk 1/2 a tin
- 2-3 tsp Pepper powder Freshly crushed (Use as per tolerance level)
- Few sprigs Curry leaves
- 2-3 Green chili Cut into large pieces
- 2 inch piece Ginger Cut into julianeed strips
- 3-4 tsp Coconut oil Extra virgin
For marinating :
- 2 tsp Paprika
- 1 tsp Turmeric
- Salt to taste
- Lime juice
Instructions
- Remove scales and fin clean the stomach and head part of the fish. Rinse well. Then apply little bit of vinegar and salt give a very gentle rub rinse off this is the final rinse. Make 2-3 gashes on the fish.
- Make a paste with the ingredients given in the marinade list. Coat the red snapper evenly with it. Allow it to rest for 15-20 minutes
- In the baking tray put an aluminum foil apply some coconut oil and lay the fish gently on it. Bake for around 30 minutes at 390 °F in the middle rack. Make sure the fish is not burning in between.
- (To flip or not to flip is totally your choice because the fish skin in very delicate and it can break off easily with the spatula in the process of turning. )Lift the aluminum foil along with fish and keep aside .
- In the same tray put a fresh aluminum foil and put a large banana leaf over it. Spread a tsp or two of coconut oil (just were the fish will be put) 2-3 sprigs of curry leaves, ginger pieces
- Hold the aluminum foil with fish over this tray gently tear the foil so the fish can slide easily onto the banana leaf and the juices too (This helps to transfer fish without breaking ) Discard the aluminum foil.
- Gently pour half tin coconut milk all over the fish. Sprinkle freshly crushed pepper, ginger pieces, green chillies sliced generous spread some curry leaves.
- Bake this for 10 minutes in 325 ° F. Just until the coconut milk begins to boil only. Remove immediately allow it to cool for few minutes and serve.DO NOT LEAVE IN THE OVEN for too long DUE TO FIRE HAZARD from leaf burning in heat
Notes
- If the fish has a strong fish smell you are not able to handle. Apply a watery mix of Bengal gram flour like ( 1-2 tbsp )with salt mix. Allow this to sit only for a few minutes then wash off. This is the final rinse now apply the marinade. Remember doing so strips the odor producing oils from the fish which may wash off some of the healthy oil too.
- I am hesitant to use salmon in this recipe and definitely avoid tuna.
- If you are looking for the brown color on both sides gently flip in between first baking.
Do give this Kerala seafood recipe a try and let me know.
Meena
Shalu
This looks so tempting Meena!
I don’t get fresh banana leaves here what is my best alternative?
elephantsncoconuttrees
Thank you Shalu.
You can try with a more compact oval baking dish so you don't loose all the precious sauce from drying out. If you check Asian stores most stores carry banana leaves in frozen section. They may be torn so it won't be as foldable as the ones you get back home but it can be lined on the bottom for flavor and aroma.