Nutari
Coconut Lime Fish with Cucumber Salad
Pan-seared fish with zesty lime and creamy coconut, paired with a refreshing cucumber salad.
280kcal
32gProtein
6gCarbs
14gFat
1gFibre
Ingredients
- 250g white fish fillet (cod or sea bass)
- 200g cucumber, julienned
- 100ml coconut milk
- 2 limes, juiced
- 3 tbsp fish sauce
- 1 tbsp palm sugar
- 2 red chilies, minced
- 15g cilantro, chopped
- 2 tbsp coconut oil
- 1 shallot, thinly sliced
Method
- Heat coconut oil and pan-sear fish for 3 minutes per side, until cooked through and reaches 63°C/145°F; set aside.
- In a bowl, whisk coconut milk, lime juice, fish sauce, and palm sugar.
- Toss cucumber, shallot, and half the chili in the sauce.
- Arrange salad on a plate, top with fish, and garnish with cilantro and remaining chili.
- Drizzle extra sauce around the plate.
- Serve at room temperature or chilled.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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