small or medium white fish, scaled and cleaned with bones in (recommend sea bass or snapper)
1 can coconut milk
1/4 cup olive oil
ginger (1 tablespoon grated)
garlic (2 cloves)
dried red pepper flakes
salt and pepper
What to do
Pre-heat oven to 375
Thinly slice lime, garlic, jalepeno and chop cilantro. Grate fresh ginger.
Cut slit in both sides of fish. Season both sides and slits and inside the belly with olive oil, salt and pepper, jalepeno and cilantro. Set in cast iron or roasting pan.
Mix coconut milk, garlic, ginger, red pepper flakes, lime juice and lime zest in a bowl and pour over fish.
Bake for 25-30 minutes, flipping fish over mid-way through.
Serve atop coconut rice (I used this recipe from Little Broken: Cilantro Lime Coconut Rice) and garnish with lime juice, leftover lime and cilantro.