East African Coconut-Steamed Fish with Spinach & Lime

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Delicate fish steamed in creamy coconut milk with fresh spinach and zesty lime, a coastal Tanzanian favorite. This East African-inspired one-pot recipe, ready in about 30 minutes, pairs fish fillets, coconut milk, lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1 lb, skinless (cod or tilapia) fish fillets
• 1 can (13.5 oz) coconut milk
• 1, zested and juiced lime
• 1 tbsp, grated ginger
• 2 cloves, minced garlic
• 2 cups, fresh spinach
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 2 tbsp, chopped cilantro

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1 lb skinless fish fillets in a steamer basket. In a bowl, whisk 1 can coconut milk (13.5 oz) with 1 grated lime zest, 1 tbsp lime juice, 1 tbsp grated ginger, 2 minced garlic cloves, 1/4 tsp red pepper flakes, and 1/4 tsp salt until smooth.
2. Step 2: Pour the coconut mixture evenly over the fish in the steamer basket, ensuring it's fully covered. Top with 2 cups fresh spinach, pressing gently to submerge.
3. Step 3: Place steamer basket over a pot of simmering water (water should not touch the basket), cover, and steam for 12-15 minutes until fish flakes easily with a fork and spinach is wilted.
4. Step 4: Carefully remove the basket, discard any excess liquid, and sprinkle with 2 tbsp chopped cilantro. Serve immediately with extra lime wedges for squeezing.