White Fish in Coconut Milk Sauce spruced with Ginger, Lemon and Mint
Prep time
Cook time
Total time
White fish fillet cooked to softness in a creamy coconut sauce infused with spirited ginger, alluring lemon zest and garden fresh mint and thyme. Yes, please! Add this one to your Dinner Party Recipe List, it's lovely!.
Recipe type: Mains, Fish
This fits: Paleo, AIP, Whole 30
Serves: 2
  • 400 grams thick white fish fillet
  • 15 cm leek
  • 1 lemon
  • 5 cm stub of ginger
  • ½ cup firmly packed mint leaves
  • ¼ cup firmly packed thyme
  • 1 tablespoon coconut oil
  • ½ cup coconut milk
  • 1 teaspoon course iodised sea salt
  1. Cut the fish fillet into 1½ inch / 4 cm cubes.
  2. Peel the lemon using a good vegetable peeler, making sure the rind is free of pith. Using a sharp kitchen knife or a mezzaluna, mince to a course zest.
  3. Cut the leek in half, then slice lengthways so you have half-cylinders. Continue slicing lengthwise into thin rectangles.
  4. Peel the ginger and mince finely.
  5. Roughly chop the mint leaves. Just below the fresh thyme tips, pinch the stems between two fingers and slide them down to remove the leaves. Discard any woody stems. The fresh tips are fine.
  6. Heat a large frypan over a medium heat and add the coconut oil. Add the leek and sautè gently until soft, about 5 minutes, Add the lemon zest, ginger, mint, thyme, and salt and stir through for 2 minutes.
  7. Add the coconut milk, bring to a slow simmer, and pop on the lid. Continue simmering for 5 minutes. (At this point, if you have time to spare, turn the heat off and let the flavours mingle. Warm the sauce just again just before adding the fish.)
  8. Add the fish and cook for two minutes, then gently turn over, making sure each piece is well coated with sauce. Cook for another 2 minutes, or until done.
  9. Enjoy!
Recipe by Paleomantic at https://www.paleomantic.com/white-fish-in-a-creamy-coconut-sauce-with-ginger-lemon-thyme-and-mint/