Coconut-Lemongrass Steamed Fish with Tropical Salsa
Delicate white fish steamed in fragrant coconut milk and lemongrass, topped with a bright mango and red onion salsa. This asian-inspired seafood ready in about 20 minutes blends coconut milk, fresh lime juice, diced mango into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 fillets, about 6 oz each white fish fillets (such as snapper or cod)
- 1 cup coconut milk
- 1, bruised and cut into pieces lemongrass stalk
- 2 tbsp fresh lime juice
- 1 cup diced mango
- 1/4 cup finely diced red onion
- 1 small, seeded and finely chopped jalapeño
- 2 tbsp chopped cilantro
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pour 1 cup coconut milk into a large shallow pan and add 1 bruised lemongrass stalk. Bring to a gentle simmer over medium heat.
- Step 2: Season 4 fish fillets with 1/2 tsp salt and 1/4 tsp black pepper. Place fillets in the simmering coconut milk, cover, and steam for 8-10 minutes until fish is opaque and flakes easily.
- Step 3: While fish steams, combine 1 cup diced mango, 1/4 cup finely diced red onion, 1 finely chopped jalapeño, 2 tbsp chopped cilantro, and 2 tbsp fresh lime juice in a bowl. Mix gently and set aside.
- Step 4: Remove fish from coconut milk and serve topped with the mango salsa for a fresh tropical contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lemongrass Steamed Fish with Tropical Salsa take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Coconut-Lemongrass Steamed Fish with Tropical Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Coconut-Lemongrass Steamed Fish with Tropical Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lemongrass Steamed Fish with Tropical Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Lemongrass Steamed Fish with Tropical Salsa?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
