Clean and pat the fish dry. If using a whole fish, make a few shallow cuts on both sides to help the sauce penetrate. Season the fish with salt and pepper.
Tanzanian Samaki wa Kupaka (Grilled Fish in Coconut Sauce)
- Total time - 1 hour
- Preparation - 15 minutes
- Marinating time - 15 minutes
- Grilling time - 30 minutes
- Servings: 4
- Country: Tanzania
Samaki wa Kupaka is more than just grilled fish; it is an experience of rich and complex flavors that come from the combination of sweet coconut milk, sour lemon, and aromatic spices. It is the perfect way to elevate a grilled fish to a new level.
Ingredients
For the Fish
- 4 whole fish (e.g., snapper, tilapia, sea bass) or firm fish fillets
- salt and black pepper
For the Coconut Sauce (Marinade)
- 1 can (400 ml) full-fat coconut milk
- 2 tablespoons fresh lemon juice (or tamarind paste)
- 3 cloves garlic, crushed
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoon chili flakes or fresh chili (optional)
- salt
Instructions
Step 1: Prepare the fish
Step 2: Prepare the sauce
In a bowl, whisk together the coconut milk, lemon juice (or tamarind paste), crushed garlic, grated ginger, and chili flakes. Season with salt to taste.
Step 3: Marinate and grill
Brush some of the sauce over the fish and let it marinate for 15-30 minutes. Reserve the rest of the sauce for basting. Preheat a grill to medium-high heat. Place the fish on the grill and cook for 10-15 minutes per side, or until cooked through and flaky.
Step 4: Baste with sauce
During the last 5-10 minutes of cooking, start brushing the reserved coconut sauce onto the fish every few minutes. This will create a rich, golden glaze without burning.
Step 5: Serving
Remove the fish from the grill and serve immediately. Pour any remaining sauce over the fish. It is perfect with coconut rice (Wali wa Nazi) or a simple salad.