Fish Fillet with Coconut Cream Sauce

Imagine a dinner that’s light, fresh, and drenched in tropical flavor—that’s exactly what you get with pan-seared fish fillets nestled in a velvety coconut cream sauce, served alongside a crisp spinach stir-fry. 

This dish balances delicate seafood with vibrant greens and a silky sauce, making it perfect for a quick weeknight meal or an impressive weekend dinner.

Why You’ll Love This Dish

• Maximum Flavor, Minimal Fuss: A simple spice paste transforms plain fish into something extraordinary, and the coconut cream sauce comes together in minutes.
  
• Nutrient-Rich Greens: Spinach sautéed with garlic and onion offers iron, fiber, and a satisfying crunch.
  
• Balanced Textures: Crispy seared fillets meet a luscious sauce and tender spinach—every bite feels complete.
  
• Healthy Indulgence: Coconut oil and cream lend richness without dairy, while lean fish provides protein and omega-3s.
  

Ingredient Highlights

• Fresh Fish Fillets: Choose firm, white fish (sea bass, cod, or snapper) for tender flakes that hold up to searing and saucing.
  
• Spice Paste: A blend of ginger, garlic, turmeric, chili, and pepper delivers warmth and depth—just enough heat to linger behind the seafood’s sweetness.
  
• Coconut Cream Sauce: Fresh ginger, green chili, spring onions, turmeric, and salt sautéed briefly, then bathed in thick coconut cream for that irresistible, silky mouthfeel.
  
• Spinach Stir-Fry: Garlic-onion base with a pinch of turmeric and pepper brightens earthy spinach leaves—simple seasoning that lets the greens shine

💡 Pro Tip: For a smoother coconut cream sauce, stir constantly on low heat—this keeps it from splitting and gives a velvety finish.

Step-by-Step Cooking Narrative

1. Marinate & Sear the Fish:
   
   • Rub your fish pieces with the ginger-garlic-spice paste and a drizzle of coconut oil. Let it sit while you prepare the sides.
     
   • Heat oil in a skillet, place the fillets skin-side down, and cook until golden char marks appear. Flip and finish cooking through. Set aside—those crispy edges are crucial.
     
2. Quick Spinach Sauté:
   
   • In the same pan, add a little more coconut oil, toss in sliced garlic and onions until fragrant, then sprinkle in salt, pepper, and a dash of turmeric.
     
   • Pile in washed spinach leaves and stir on high heat just until they wilt—bright, tender, but still vibrant.
     
3. Silky Coconut Cream Sauce:
   
   • Warm coconut oil in a small pan. Sauté julienned ginger, chopped green chili, and sliced spring onions until aromatic.
     
   • Stir in turmeric and salt, then pour in the coconut cream. Simmer gently until the sauce thickens—just a few minutes yields a rich base.
     
4. Bring It All Together:
   
   • Spoon a pool of the coconut cream sauce onto each plate. Arrange the spinach on one side, then cradle the seared fish fillets on top.
     
   • Garnish with extra spring onions and ginger slivers for color and crunch.

What Goes Along

• Rice or Cauliflower Rice: A bed of fluffy rice soaks up every drop of the sauce.
  
• Crusty Bread: Tear off chunks to mop up the creamy pool on your plate.
  
• Simple Salad: Cucumber and tomato wedges dressed in lemon juice add a refreshing counterpoint.
  
• Steamed Basmati Rice: Fluffy grains soak up that silky coconut cream sauce perfectly.
  
• Quinoa Pilaf: A protein-packed side with a light, nutty flavor that complements the fish.
  
• Mixed Greens Salad: Crisp lettuce, cucumber, and cherry tomatoes dressed in lemon vinaigrette for freshness.
  
• Crusty Baguette: Tear-and-dip action—warm bread meets creamy sauce in every bite.

How to Serve

Spoon a generous layer of the warm coconut cream sauce onto the plate, gently place the seared fish fillets over it, and add a portion of the spinach stir fry on the side. Garnish with fresh spring onions and ginger juliennes for a fresh, crisp finish. Serve hot for the best flavor and texture.

Print Recipe

Creamy

Fish Fillet with Coconut Cream Sauce

Author: Hema Subramanian Cooking Method: Sauteing Cuisine: Continental Courses: Dinner, Lunch, Main Course Recipe Keys: H Healthy High Protein Keto Low Carb O One-Pot Pescetarian T Tasty W weight loss

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 2 Calories: 380

Best Season: Suitable throughout the year

Dietary:

H High-Protein N Non-Vegetarian

Description

Pan-seared fish fillets dressed in a quick ginger-garlic-spice marinade are served over a pool of silky coconut cream sauce, accompanied by a vibrant garlic-onion spinach stir-fry. This healthy, one-pan-friendly meal delivers protein, greens, and rich tropical flavors in every bite.

Ingredients

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Scale

1/2x 1x 2x 3x

For fish marinade

• 1 large Sea Bass

• 1 tsp ginger paste
• 1 tsp garlic paste
• ¹⁄₄ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp pepper powder
• ¹⁄₂ tsp salt
• 1 tsp coconut oil
• as needed water

For spinach stir fry

• 1.5 tsp coconut oil
• sliced garlic (from prep)
• 1 onion (sliced)
• ¹⁄₄ tsp salt
• ¹⁄₄ tsp pepper powder
• pinch turmeric powder
• 2 cups spinach leaves (washed)

For coconut cream sauce

• 2 tsp coconut oil
• ginger julienne (from prep)
• 1 green chilli (sliced)
• spring onions (from prep)
• ¹⁄₄ tsp turmeric powder
• ¹⁄₂ tsp salt
• 1 cup coconut cream

Instructions

Prep Work

1. Cut fish

   Cut the sea bass fillet into four pieces

   

2. Slice onion

   Thinly slice the onion

3. Slice garlic

   Slice garlic cloves thinly

4. Julienne ginger

   Cut ginger into thin matchsticks

5. Chop spring onions

   Finely slice the green parts of spring onions

6. Wash spinach

   Rinse spinach leaves thoroughly and drain

7. Slice green chili

   Thinly slice the green chili

8. Measure spices

   Gather all dry spices and measure into bowls

9. Measure oils

   Pour coconut oil into separate small bowls

10. Measure coconut cream

    Pour coconut cream into a measuring cup

Method

1. Marinate fish

   Mix ginger paste, garlic paste, turmeric, red chilli, pepper, salt, oil and enough water; coat fish

   

2. Rest fish

   Let the marinated fillets sit for 15 minutes

3. Stir-fry spinach

   Heat oil, add garlic & onion, season with salt, pepper, turmeric, then toss in spinach until wilted
   

4. Make coconut cream sauce

   Heat oil, sauté ginger & chilli, add spring onions; stir in turmeric & salt, pour coconut cream, simmer on low flame for 2-3 minutes.
   

5. Fry fish

   Heat oil, place fillets, cover and cook 3 mins until charred, flip and cook 3 more mins

6. Assemble dish

   Pour sauce onto plate, add spinach, top with fish; garnish with spring onions & ginger julienne
   

Equipment

• Cutting Board

  

  Chopping Cutting Board

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• Knife

  

  Chef’s Knife (8 inch blade)

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• Pan

  

  Fry Pan (Non-Stick) with Glass Lid black

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Nutrition Facts

Servings 2

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 20g100%

Cholesterol 60mg20%

Sodium 720mg30%

Potassium 800mg23%

Total Carbohydrate 8g3%

Dietary Fiber 3g12%

Sugars 2g

Protein 25g50%

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Vitamin A 5600 IU

Vitamin C 15 mg

Calcium 60 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Fish Fillet with Coconut Cream Sauce, Fish Fillet,

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