Red Snapper with Coconut Almond Dipping Sauce

Tropical Approach to a Popular Fish
Almonds and Coconuts are the Key

Creating delicious Japanese dishes with Wocestershire sauce

Worcestershire Sauce

This Southeast Asian Fusion dish combines some unusual ingredients, including Worcester Sauce, Mace and Black Pepper.  The key elements are a sauce combining Almonds and Coconut, however.

In Traditional Chinese Medicine, Almond is considered mild and non-toxic and can be taken regularly. Coconut, especially young Coconut, is often used to relieve body “Heat/”

Red Snapper with Coconut Almond Dipping Sauce

Asian Fusion


The Mixture:
½ cup unsweetened Coconut Milk, homemade or canned
1 tablespoon Worcestershire Sauce
¼ cup toasted Almonds
¼ cup Lime Juice
1 tablespoon minced fresh Chile Pepper, any type desired
1 teaspoon Nutmeg
Pinch ground Cloves
Pinch Mace
Salt and freshly ground Black Pepper to taste

8 Red Snapper fillets, 8 to 10 ounces each
¼ cup Vegetable Oil


First put the ingredients of The Mixture into a blender and puree until smooth. Set aside.

Rub the Fish fillets lightly with Oil.  Preheat a broiler.  Grill the fillets in the broiler, 6 to 8 inches from the heat, or a grill over medium-high fire.   Cook for about 4 to 5 minutes per side, or until the Fish is completely opaque.

When the Fish is done, serve on a platter, ether with the sauce on top or in a small bowl on the side for dipping.  This recipe makes 4 servings and takes about half an hour or less to prepare.


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