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Ļapa (grilled reef fish): recipe illustration
Fish & seafood

Ļapa (grilled reef fish)

Ļapa is a reef fish grilled with lime, spiced with chili and brushed with coconut milk. Its firm, fragrant flesh is eaten hot, typically at family meals by the lagoon.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Nutrition facts

305 kcal per serving

Protein
37.9 g
Carbohydrates
5 g
of which sugars
3 g
Fat
14.3 g
of which saturated fat
8.9 g
Fiber
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Scale the fish, remove the gills and guts, then split it open along the back without cutting it completely. Rinse and pat dry.
  2. Mix the juice of two limes with the chopped chili, garlic, ginger, salt and pepper. Brush it inside and outside the fish.
  3. Let it marinate for 15 minutes at room temperature while you preheat the oven grill to 220 °C.
  4. Lay the fish on an oiled rack, flesh side towards the heat, and grill for 8 to 10 minutes until the flesh flakes easily.
  5. Turn the fish carefully, baste it with coconut milk mixed with a little of the marinade, then grill for another 5 minutes until the skin is golden.
  6. Thinly slice the red onion and scatter it over the fish with the coriander. Serve straight away with the rice and the remaining coconut milk as a sauce.

Variations and tips

Over charcoal. Grill the fish over a charcoal fire for a more pronounced smoky flavour.

Using what's available. Replace the snapper with a whole sea bream or bass, which you can find at the fishmonger.

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Original Ecomely recipe.