Indonesian Spiced Fish

If you enjoy Seafood then you are in for a treat today as Yudhika Sujanani cooks an impressive spicy feast. Indulge you tastes buds with Spanish Style Calamari Prawns, Citrus Infused Mussels, an aromatic Indonesian Spiced Fish served with a Coriander & Lime Basmati Rice side dish and Cucumber Sambal.


  • 4 fresh hake fillets
  • 125ml coconut milk
  • 4 shallots or 1 small onion
  • 4 cloves garlic
  • Small piece of ginger, about 1cm
  • 4 makrut lime leaves
  • 2 stalks lemongrass, white parts only
  • 15ml ground coriander
  • 5ml turmeric
  • 2 green chillies, chopped
  • 100ml grated fresh coconut
  • 60ml sunflower oil
  • Salt, to season
  • Lemon wedges, to serve
  • Fresh coconut, to garnish
  • Fresh basil, to garnish


  1. Using a stick blender or liquidizer, process the coconut milk with shallots, garlic, ginger, lime leaves, lemongrass, coriander, turmeric and green chilli until the paste becomes smooth.
  2. Stir in the grated coconut.
  3. Line a roasting pan or baking tray with silicone paper and drizzle with 30ml sunflower oil.
  4. Place the fish fillets with the skin side facing up on the paper lined roasting pan.
  5. Season the fillets with salt and coat in the spicy coconut paste.
  6. Drizzle the remaining oil over the fish and leave to marinate for 30 minutes.
  7. Bake in a pre-heated oven at 200 degrees Celsius for 10 – 12 minutes depending on the thickness of the fish fillets.
  8. Serve with lemon wedges and garnish with fresh coconut and basil.