Oven-steamed tuna with coconut milk

Prep 0 h : 10 m
Cook 0 h : 50 m


  • 4 x 200g skinless tuna fillets

    250ml coconut milk

    3cm piece ginger, peeled

    1/2 lemon grass stalk

    2 garlic cloves, thinly sliced

    1 red chilli, seeds removed, sliced

    2 tbsp finely shredded red cabbage

    2 tbsp finely shredded carrots

    1/2 red pepper, finely sliced

    1 lime, grated zest and juice of

    Fish sauce, to taste


  • 1 Place the fish, coconut milk, ginger, lemon grass, garlic, chilli, cabbage, carrots, pepper and lime zest in a pan and bring to a simmer over medium heat. Remove from the heat and set aside for 30 minutes to allow the fish to get infused with the flavours.

    2 Remove the fish from the coconut milk, reserving the milk. Add the lime juice and fish sauce to the reserved coconut milk.

    3 Preheat the oven to 90°C or its lowest setting. Place a roasting tin filled with boiling water on the bottom shelf of the

    oven. Place the tuna portions on a lightly oiled baking tray and place the tray on the top shelf of the oven.

    4 Bake for 15 mins or until white specks begin to appear on the fish. Alternatively, wrap each fish fillet in a piece of baking paper and place the parcels on the top shelf of the oven. Bake for 20 mins. Remove from the oven and allow the fish to cool.

    5 To serve, place a piece of tuna on a plate, top with some of the vegetables and pour over a little of the reserved coconut milk.