Coconut-Steamed Fish with Amazonian Herb Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate white fish steamed in coconut milk, infused with fresh herbs native to the Amazon basin, delivering a light yet flavorful dish. This Brazilian-inspired seafood recipe, ready in about 30 minutes, pairs coconut milk, fresh cilantro leaves, fresh parsley leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 15 min Serves 4 Brazilian cuisine 280 cal/serving

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Ingredients

4 fillets (6 oz each) white fish fillets (such as tilapia or cod)
1 cup coconut milk
1/4 cup, chopped fresh cilantro leaves
1/4 cup, chopped fresh parsley leaves
2 tbsp fresh lime juice
3 cloves, minced garlic cloves
1 small, deseeded and finely chopped fresh green chili
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1/2 cup water

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Instructions

Step 1: Place 4 white fish fillets (6 oz each) in a shallow heatproof dish suitable for steaming. Pour 1 cup coconut milk evenly over the fillets.
Step 2: In a bowl, combine 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, 2 tbsp fresh lime juice, 3 minced garlic cloves, 1 small deseeded and finely chopped green chili, 1 tsp salt, and 1/2 tsp black pepper. Stir well to form the herb sauce.
Step 3: Spoon the herb sauce evenly over the fish fillets, letting the flavors seep in. Drizzle 1 tbsp olive oil on top.
Step 4: Pour 1/2 cup water into a large pot fitted with a steaming rack and bring to a gentle boil over medium heat.
Step 5: Place the dish with fish on the steaming rack, cover with a tight lid, and steam for 12-15 minutes until the fish flakes easily with a fork and is opaque.
Step 6: Serve the coconut-steamed fish hot with the herb sauce spooned over and steamed rice or cassava on the side.