Solomon Islands-style Grilled Fish with Coconut Sauce

Ingredients

In the original Lao cuisine dish, Ping pa, the fish is typically marinated in a mixture of herbs and spices, then wrapped in banana leaves and grilled. However, in this adapted Solomon Islands-style recipe, the fish is marinated in a blend of aromatic spices and grilled directly, without the use of banana leaves. Additionally, the coconut sauce is a unique addition to the dish, providing a creamy and tropical element that is characteristic of Solomon Islands cuisine. We alse have the original recipe for Ping pa, so you can check it out.

• 4 fish fillets (such as snapper or mahi-mahi), about 6 ounces (170g) each 4 fish fillets (such as snapper or mahi-mahi), about 6 ounces (170g) each
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, grated ginger, minced garlic, paprika, cumin, coriander, turmeric, salt, and pepper to make the marinade.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fish is evenly coated. Let it marinate for at least 30 minutes in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   In a small saucepan, combine the coconut milk, soy sauce, fish sauce, and brown sugar. Heat the sauce over medium heat until it starts to simmer. Reduce the heat to low and let it simmer for 5 minutes, stirring occasionally.
5. 5.
   Remove the fish from the marinade and place it on the preheated grill. Cook for about 4-5 minutes per side, or until the fish is cooked through and has grill marks.
6. 6.
   Transfer the grilled fish to a serving platter and drizzle the coconut sauce over it. Garnish with fresh cilantro or parsley.
7. 7.
   Serve the Grilled Fish with Coconut Sauce hot, accompanied by steamed rice or root vegetables.

Treat your ingredients with care...

• Fish — Choose fresh fish fillets with firm flesh, such as snapper or mahi-mahi, for the best results. Ensure the fish is properly cleaned and scaled before marinating.
• Coconut milk — Use full-fat coconut milk for a rich and creamy sauce. Shake the can well before opening to ensure the coconut cream is well mixed.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes or a finely chopped chili pepper to the marinade.
• For a smoky twist, grill the fish on a cedar plank or banana leaves.
• If you don't have access to a grill, you can also cook the fish in a preheated oven at 400°F (200°C) for approximately 10-12 minutes.

Serving advice

Serve the Grilled Fish with Coconut Sauce as the main course, accompanied by steamed rice or boiled root vegetables. The creamy coconut sauce pairs perfectly with the tender fish, creating a delightful combination of flavors.

Presentation advice

Place the grilled fish fillets on a large serving platter and drizzle the coconut sauce generously over them. Garnish with fresh cilantro or parsley for a pop of color. Serve with a side of steamed rice or root vegetables to complete the presentation.