Coconut-Steamed Fish with Amazonian Herb Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes blends coconut milk, chopped fresh cilantro leaves, chopped fresh parsley leaves 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 280 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.

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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Spoon the herb sauce evenly over the fish fillets, letting the flavors seep in. Drizzle 1 tbsp olive oil on top.
  4. 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.
  5. 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.
  6. Step 6: Serve the coconut-steamed fish hot with the herb sauce spooned over and steamed rice or cassava on the side.

Equipment for this recipe

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Frequently asked questions

How long does Coconut-Steamed Fish with Amazonian Herb Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Coconut-Steamed Fish with Amazonian Herb Sauce?

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-Steamed Fish with Amazonian Herb Sauce?

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-Steamed Fish with Amazonian Herb Sauce 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-Steamed Fish with Amazonian Herb Sauce?

Brazilian 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.

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