Coconut Sambal Baked Cod – 35-Minute Recipe
Cod loins are baked in a quick‑blended coconut sambal sauce and finished under a hot grill. The fish stays tender and flaky while the sauce becomes rich, tangy, and spicy, making a perfect match for steamed rice and greens.
Recipe by zenak· Structured by ReelsMeals
From: Website(view original)
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ReelsMeals turns zenaskitchen.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
35 min estimated total time for 4 servings.
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Ingredients
- 4 cod loins or large fillets (other firm white fish will also work)
- vegetable oil or any neutral oil
- 5 3/10 oz cherry tomatoes
- 1 good-quality coconut milk
- 1 tbsp sambal or chilli paste
- 0.5 onion
- 1 tbsp double-concentrated tomato purée
- 1/2 tsp salt
- 1/2 tsp sugar
- fresh coriander
- chilli oil
Instructions
- 1Season the cod fillets with 1/2 tsp salt, drizzle lightly with vegetable oil, place them in a 30 × 23 cm high‑sided baking tray or similar oven‑proof pan, toss to coat evenly, and set aside while you prepare the sauce.
- 2In a blender, combine the cherry tomatoes, coconut milk, sambal or chilli paste, half an onion, double‑concentrated tomato purée, the remaining 1/2 tsp salt, and 0.5‑1 tsp sugar; blend until the mixture is completely smooth.
- 3Pour the blended sauce over the seasoned cod, turn the fillets to ensure they are fully coated, and let the fish marinate at room temperature for about 30 minutes.
- 4Preheat the oven grill to 482°F (482°F). Place the tray under the grill and cook for 20‑25 minutes, or until the sauce has thickened, is vigorously bubbling, and the top is lightly charred in spots.
- 5Finish the dish by sprinkling the chopped fresh coriander over the fish and, if desired, drizzling a little chilli oil. Serve immediately with steamed rice and greens.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Season before sauce
Season the cod with salt and drizzle with oil before placing it in the baking tray.
Room‑temperature marinate
Let the fish sit in the sauce at room temperature for about 30 minutes before cooking.
Grill until bubbling and charred
Preheat the grill to 250 °C and cook 20‑25 minutes until the sauce thickens, bubbles vigorously, and the top shows light char.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Coconut Sambal Baked Cod?
- About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking.
- How many servings does this Coconut Sambal Baked Cod recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Coconut Sambal Baked Cod recipe come from?
- It was shared by zenak on zenaskitchen.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.