Coconut Lime Fish with Edamame and Spinach

19 Jun

Coconut Lime Fish with Edamame and Spinach

Long sunny days call for tropical flavors like coconut and lime, light flaky fish and seriously simple meals.

And this recipe right here –> is packed with delicious earth grown food so it couldn’t be more perfect for your healthy lifestyle.

A fresh creamy and bright broth poaches the delicate white fish and tender pink shrimp while infusing it with the quintessential Asian flavor trio of ginger, garlic and chili.  Edamame imparts a wonderful bean-y texture while the wilted spinach adds a healthy dose of  vitamins and minerals.

I like to serve this fish curry simply with rice or potatoes but it could be eaten solo as well.

Since this meal contains only quick-cooking ingredients, you can whip it up in less than a half hour.  Seems manageable even on the busiest week night, right?

Add it to your repertoire!

Remember cooking healthy meals regularly is all about being prepared! Grab my free e-book to learn more about setting yourself up to be prepared to cook healthy delicious meals week after week.

And…. coming soon! My Earth Grown Food Challenges.  Stay Tuned 🙂 and Keep ON making health your #1 priority.

Coconut Lime Fish with Edamame and Spinach
Prep time
Cook time
Total time
To butterfly a shrimp, simply slice it gently down the back from tip to tail about ⅓ of the way through. This helps to cook more evenly and looks pretty!
Serves: 4
  • 2 tablespoon rapeseed oil
  • 2 tablespoon ginger, sliced
  • 2 garlic cloves, sliced
  • 1-2 dried chili peppers, cut into thirds (optional for heat)
  • 4 spring onions, cut into quarters
  • 1 cup coconut milk
  • 1 cup vegetable or fish broth
  • 1 cup edamame (I use frozen)
  • 1 lb white fish such as cod or hake, cut into 2 inch pieces
  • ½ lb shrimp, shelled and butterflied
  • 2 handfuls spinach
  • juice of 2 limes
  • sea salt to taste
  1. In a large heavy bottomed pan, heat oil over medium low heat.
  2. Add the ginger, garlic, chili and spring onions and sauté for about 4 minutes or until fragrant.
  3. Turn up the heat to high and add the coconut milk, broth, and edamame.
  4. Bring to a boil and then turn down to a bubbling simmer.
  5. Add the white fish and shrimp, and cook for about 4-5 minutes or until the shrimp turn pink.
  6. Add the spinach and lime juice and a few pinches of sea salt to taste.
  7. Turn off the heat and stir to wilt the spinach
  8. Serve with mashed potatoes or rice.



2 Responses to “Coconut Lime Fish with Edamame and Spinach”

  1. Neen June 20, 2016 at 5:19 pm #

    Thanks for this recipe. I always just bake or poach fish in water and it’s kinda bland and always overcooked! This sounds yummy and I like that you cut it into uniform pieces because I’m always afraid the thickest part is undercooked so I always leave it on too long.

    • Amanda June 22, 2016 at 1:20 pm #

      Thanks for your comment Neen, I’m glad you like the recipe! Fish can be one of those grey areas of cooking – I didn’t cook it for the longest time because I wasn’t sure where to start. I find that it actually takes a lot less time to cook than I thought which is great for busy days. Water is fine for poaching but that won’t infuse any flavour into the fish so you’ll need to compensate with a vibrant pesto or sauce to serve it. Add a few aromatics to the poaching liquid, though and it’s a one pan meal. 🙂

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