Coconut Sambal Baked Cod
This dish is bold, punchy, and deceptively simple. Cod loins are baked in a coconut sambal sauce that’s blended in seconds and then left to work its magic under a hot grill. The result is fish that’s tender and flaky, cloaked in a sauce that’s rich with coconut, sharpened by tomato, and lifted with fiery heat from sambal. It’s the kind of recipe that feels both comforting and exciting—perfect with plain steamed rice to soak up the sauce and a side of greens for balance.
- Prep Time: 10 minutes
- Total Time: 1 hour (including marinating time)
- Yield: 4 1x
Ingredients
Scale
- 4 cod loins or large fillets (other firm white fish will also work)
- vegetable oil or any neutral oil
- 150g cherry tomatoes
- 1 x 400g tin good-quality coconut milk (at least 70% coconut extract)
- 1-3 tbsp sambal or chilli paste (I used sambal oelek, but any sambal or hot chilli paste works, e.g. chilli garlic paste)
- ½ onion
- 1 tbsp double-concentrated tomato purée
- ½ tsp salt, plus more for sprinkling
- ½-1 tsp sugar, to taste
To serve:
- fresh coriander, finely chopped
- chilli oil, for drizzling (optional – the dish is already spicy!)
Instructions
- Season the cod with salt, drizzle lightly with oil and place in a 30 x 23cm high-sided baking tray or an ovenproof pan of similar size. Toss to coat and set aside while you make the sauce.
- Blitz the cherry tomatoes, coconut milk, sambal, onion, tomato purée, salt and sugar in a blender until smooth. Pour the sauce over the fish, turning the fillets to coat. Leave to marinate for 30 minutes at room temperature. Meanwhile, heat your oven grill to 250°C. Place the tray under the grill and cook for 20 to 25 minutes, or until the sauce is thickened and bubbling vigorously and everything is charred in places on top.
- Finish with the coriander and a drizzle of chilli oil if you like, then serve straight away with steamed rice and greens.
Find it online: https://zenaskitchen.com/coconut-sambal-baked-cod/