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Fish, Americas

Dominican style coconut fish with rice

Dominican style coconut fish is a dish of cod fillets simmered in a coconut milk sauce with tomatoes and peppers, served over rice. Made for 4 people, it takes 40 minutes, rates as easy, and costs €3.90 per person. The key is letting the sauce reduce well before placing the fish in it.

Tonight, tender fish in a coconut milk sauce with tomatoes and peppers, a little corner of the Caribbean at home.

Dominican style coconut fish with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

The coconut milk sauce with tomatoes and peppers turns out creamy and slightly tangy, nothing like a spicy curry. The cod stays tender and flakes easily with a fork, lifted by the lime from the marinade and fresh cilantro at the end. It's a colorful dish that breaks the routine of plain white fish without needing any special technique.

This is a great recipe for a weeknight when you want something different without spending hours in the kitchen. Kids tend to like it because the coconut sauce softens the taste of both the fish and the peppers. It also works well for simple Sunday entertaining, a dish that feels a bit exotic without hard to find ingredients.

The ingredients

4 people

Fish counter

  • Cod fillets 4

Pantry

  • Coconut milk 40 cl
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 3
  • Red bell pepper 1
  • Green bell pepper 1
  • Onion 1
  • Garlic 3 cloves
  • Lime 1
  • Fresh cilantro 5 sprigs

Allergens Fish

The step by step recipe

  1. Salt the fillets, drizzle them with lime juice and let them marinate. 10 min

    No more than ten minutes, the lime would start cooking the flesh.

  2. Sauté the onion, garlic and sliced peppers in oil, then add the diced tomatoes. 10 min

    Seed the tomatoes first, they'll release less water.

  3. Pour in the coconut milk and let the sauce simmer gently. 8 min

    Keep the heat low, coconut milk can split if it boils hard.

  4. Place the fish in the sauce and cook covered. 8 min

    Spoon sauce over it from time to time so it stays moist.

  5. Cook the rice in salted water, then serve the fish over the rice with cilantro. 11 min

    Rinse the rice before cooking for separate grains.

Our tips to get it right

  • Pick thick cod fillets, they hold up better in the simmering sauce and are less likely to fall apart.
  • Taste the sauce before adding the fish, that's the easiest time to adjust the salt, it gets trickier once the fish is sitting in it.
  • Cut the peppers into thin, even strips so they cook through at the same rate as the onion without staying crunchy.

The variations

  • Swap the cod for hake or monkfish, two firm white fish that hold together well in a simmering sauce.
  • For a vegetarian version, replace the fish with sweet potato chunks or chickpeas cooked directly in the coconut sauce.
  • For kids, blend the sauce before adding the fish and remove the cilantro sprigs at the end, they often prefer it without visible herbs.

What to serve it with

  • White rice, already part of the recipe
  • Extra lime wedges on the side
  • Fried plantain

Storage

This coconut fish keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since coconut milk sauces tend to split when thawed. Reheat it gently, covered, over low heat so the fish doesn't dry out.

Questions about this dish

Can you use heavy cream instead of coconut milk?

Yes, but the flavor changes completely and loses its Caribbean character. Heavy cream gives a more neutral sauce, use the same amount.

Should the cod be fully thawed before cooking?

Yes, thaw the fillets completely and pat them dry before marinating. Fish that's still icy will release too much water into the sauce.

Can the sauce be made ahead of time?

Yes, the tomato, pepper and coconut milk sauce can be made the day before and gently reheated. Add the fish only when you're ready to serve so it stays tender.

What type of rice works best with this dish?

A classic long grain white rice works well and soaks up the sauce without turning mushy. Rinse it before cooking for separate, fluffy grains.

How long does it take to make a Dominican style coconut fish with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Dominican style coconut fish with rice?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Dominican style coconut fish with rice cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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