Coconut-Lemongrass Steamed Fish with Tropical Salsa

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Delicate white fish steamed in fragrant coconut milk and lemongrass, topped with a bright mango and red onion salsa. This Asian-inspired seafood recipe, ready in about 20 minutes, pairs coconut milk, lemongrass stalk, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Remove fish from coconut milk and serve topped with the mango salsa for a fresh tropical contrast.