Skip to main content Skip to header navigation

Ginger and coconut BBQ fish for Easter

Fish is traditionally eaten on Good Friday but don’t wait for hours at the fish and chips shop, whip up this fresh and tasty option at home.

Ginger and coconut bbq fish

The tradition of eating fish on Good Friday comes from the Catholic practice of Lent — a time in the lead-up to Easter when believers deny themselves in order to identify with the sacrifice of Jesus. While many follow the tradition for religious reasons, others just enjoy the excuse to feast on seafood. Given we live in the land “girt by sea”, our options are plenty and the quality is second to none. This Easter, think outside the box (or nest as it may be) and find inspiration away from the deep fryer and newspaper.

Find it hard to deny yourself at Easter? How to avoid Easter weight this year >>

This Asian-inspired recipe combines fresh and aromatic ginger and lime with a subtle creaminess from super-easy coconut rice. When this marinated fish is barbecued then drizzled with a small amount of sweet soy vinaigrette and served with steamed Asian greens, you have a meal with enough wow factor for a special occasion but safe-enough ingredients that the whole family will enjoy.


  • 3 green shallots
  • 3 centimetres ginger, finely chopped
  • 4 pieces firm, white flesh fish
  • Juice of 1 lime
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 teaspoons raw sugar
  • 1 mini can coconut milk
  • 2 cups jasmine rice

When you need help choosing the right fish >>


  1. Finely slice shallots and ginger. Combine with lime juice, fish sauce and sesame oil in a large zip lock bag. Add fish. Marinate for 30 minutes.
  2. Prepare vinaigrette. Pour soy sauce, rice wine vinegar and sugar into small saucepan and cook over low heat until it combines and thickens slightly.
  3. Cook coconut rice. Add 2 cups jasmine rice to a medium saucepan. Add 3 cups water. Cook over high heat until it boils then reduce heat to low, add lid and allow to simmer for 15 minutes. Remove lid, add coconut milk, turn off heat and leave covered on stove while fish is cooking.
  4. Preheat barbecue. Remove fish from ziplock bag and put directly on the barbecue plate. Cook fish for 3 minutes each side or until no longer translucent.
  5. Scoop rice onto four plates, place fish on top and drizzle with a small amount of sauce.
  6. Serve with steamed Asian vegetables.

More fish recipes to try on Good Friday

How to make delicious homemade fish and chips
How to make fresh, tasty Peruvian ceviche
Fish, slow cooked tomato and hot lettuce

Leave a Comment

Comments are closed.