Skip to content

Fish, Africa and overseas

Samaki wa kupaka with rice

Samaki wa kupaka is a Zanzibar dish made of grilled cod fillets topped with a coconut, lime, and turmeric sauce, served with basmati rice. For 4 people, it takes 45 minutes to make, rated easy, at a cost of €4.30 per person. The key is timing, the fish gets grilled just before it's topped with hot sauce so it keeps its golden crust.

Tonight, a Zanzibar specialty, samaki wa kupaka, grilled fish topped with a lime and turmeric coconut sauce.

Samaki wa kupaka with rice
Total time
45 min
Difficulty
Easy
Cost per person
€4.30
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Samaki wa kupaka pairs the crispness of grilled fish with the rounded sweetness of a coconut sauce brightened by lime and turmeric. The cod stays firm and pearly while the sauce adds tang and a warm golden color. Fresh cilantro brings an herbal lift that wakes up the whole dish without covering the taste of the fish.

It's a dish that breaks up the weekly routine without being complicated to make, perfect for a weeknight when you want a bit of a change of scenery. Kids generally like the rice and the coconut sauce, which turns mild once it's reduced. Mon Chou walks you through keeping the fish nicely golden even under the sauce.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Pantry

  • Coconut milkoften in the pantry 40 cl
  • Basmati riceoften in the pantry 280 g
  • Turmericoften in the pantry 2 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Lime 2
  • Garlic 3 cloves
  • Fresh ginger 1 tsp
  • Cilantro 10 sprigs

Allergens Fish

The step by step recipe

  1. Mix the grated garlic and ginger, 1 teaspoon of turmeric, the juice of one lime, salt, pepper, and 2 tablespoons of oil, then brush the fish fillets with it. 15 min

    Don't let it marinate more than 20 minutes, the lime would start cooking the fish.

  2. Cook the rice in a large pot of salted water, then drain it. 12 min

    Rinse it first under cold water so the grains stay separate.

  3. Heat the coconut milk in a saucepan with the remaining turmeric, the juice of the second lime, and a pinch of salt, then let it reduce over low heat. 10 min

    Don't let it boil hard, the sauce should just simmer gently.

  4. Cook the fillets in a hot oiled skillet or under the oven broiler, skin side first. 8 min

    Don't move them for the first 3 minutes, they'll release on their own once golden.

  5. Plate the fish over the rice, top with hot coconut sauce, and sprinkle with cilantro.

    Pour the sauce to the side to keep the fish's golden crust visible.

Our tips to get it right

  • Pick thick cod fillets, they hold together better during cooking and release cleanly from the pan once golden.
  • Grate the ginger and garlic finely so they flavor the marinade quickly without leaving big chunks on the fish.
  • Taste the coconut sauce before serving, adjust the salt or add a splash of lime if it tastes too mild.

The variations

  • Swap the cod for hake or monkfish, two white fish that handle the same marinade and cooking method well.
  • For a vegetarian version, replace the fish with thick eggplant slices, grilled before being topped with the coconut sauce.
  • For kids, keep the lime a bit lighter in the sauce and serve the fish in small pieces over the rice.

What to serve it with

  • Extra lime wedges
  • Cucumber and fresh tomato salad
  • Iced ginger tea

Storage

Store the fish and the sauce separately from the rice in sealed containers in the refrigerator for up to 2 days. Reheat gently in a skillet or in the microwave on medium power so the fish doesn't dry out. Freezing isn't recommended, it would affect the texture of the fish and the coconut sauce.

Questions about this dish

Can you make the coconut sauce ahead of time?

Yes, you can make it the day before and keep it in a sealed container in the fridge. Reheat it gently over low heat right before serving, without letting it boil.

What fish can I use instead of cod?

Hake, monkfish, or even salmon all work well with this marinade and sauce. Pick a firm fleshed fish that holds up to pan searing or grilling.

How do I keep the fish from sticking to the pan?

Use a well heated pan with enough oil before adding the fish skin side down. Don't move it for the first few minutes, it will release naturally once golden.

Can I use light coconut milk?

Yes, but the sauce will be a bit less creamy and will take longer to reduce. Full fat coconut milk gives a result closer to the original recipe.

How long does it take to make a samaki wa kupaka with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a samaki wa kupaka with rice?

About 440 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 samaki wa kupaka with rice cost?

About €4.30 per serving, or €17.20 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.

African and overseas cuisines

See all

Recipes with cod

See all