Mama's Coconut-Steamed Fish with Plantains

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Fresh fish steamed with coconut milk and plantains, a coastal Tanzanian dish featuring local tropical flavors. This East African-inspired seafood recipe, ready in about 35 minutes, pairs snapper fillets, coconut milk, ripe plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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

• 12 oz snapper fillets
• 1 cup coconut milk
• 2 medium ripe plantains
• 1/4 cup chopped fresh cilantro
• 1 lime
• 2 cloves garlic
• 1 tbsp minced ginger
• 1/2 medium red bell pepper
• 1/2 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 12 oz snapper fillets in a heatproof dish and season with 1/2 tsp salt. Add 2 minced garlic cloves, 1 tbsp minced ginger, and 1/2 cup chopped fresh cilantro.
2. Step 2: Slice 1/2 medium red bell pepper into thin strips and arrange over the fish. Pour 1 cup coconut milk evenly over all ingredients.
3. Step 3: Steam the dish over boiling water for 12-15 minutes until the fish is opaque and flakes easily with a fork.
4. Step 4: While fish steams, peel and slice 2 medium ripe plantains into 1/2-inch rounds. Sauté in a dry skillet over medium heat for 8 minutes until golden brown on both sides.
5. Step 5: Squeeze juice from 1 lime over the steamed fish and serve immediately with the caramelized plantains.