Tuesday, 5 April 2016

Vita Coco #SwearbyIt Red Snapper

When Vita Coco set a challenge to create a recipe using their fantastic coconut oil, I knew that I would accept. I love coconut oil and how versatile it is. Some may think that coconut oil is just for sweet treats. Let me tell you that it is so much more than that. Coconut oil is delicious in sweet treats but it is also an amazing addition to savoury dishes. With a pot of Vita Coco coconut oil you have a multi tasker in a pot. How many other ingredients can you use as a beauty product too? Vita Coco coconut oil is a fantastic lip balm and can be used as a face cleanser, oil pulling toothpaste and even as a deep conditioning treatment for your hair!

Today I am sharing with you my recipe that combines coconut oil with Asian inspired flavours of lemongrass, ginger, chilli and garlic. Mixed together they have created a delicious meal that shows you how you can easily incorporate this healthy ingredient.

This is what I did...

Vita Coco #SwearbyIt Red Snapper

Ingredients - Serves 2

2 pieces of red snapper
1 tbsp fresh lemongrass, chopped
1 tsp fresh red chilli
1 tbsp fresh ginger, chopped
1 clove of garlic, crushed
150g basmati rice
5 tbsp coconut milk
1 lime
Pink salt to season


1 - Bring a pan of water to the boil and rinse the rice under cold water

2 - Add 1 tablespoon of Vita Coco coconut oil in the pan of boiling water and add the rice

3 - Pre heat the oven to 180C and prepare the lemongrass by washing and chopping. Chop the red chilli, ginger and crush a clove of garlic

4 - Combine the lemongrass, chilli, ginger and garlic by crushing using a pestle and mortar. This will ensure the flavours marry together. Add the Vita Coco coconut oil and mix together

5 - Place the red snapper on a piece of baking paper on top of a sheet of foil

6 - Spoon the Vita Coco coconut oil mixture over the red snapper and ensure that it has been covered to get the maximum flavour during cooking

7 - Place a slice of lime on top of the red snapper

8 - Pull together the sides of the foil and roll up the ends to create a package

9 - Place in the pre heated oven for 20 minutes

10 - Once the rice is tender, drain and return to the pan and add the coconut milk and the juice of half the lime

11 - To serve lay the red snapper on a bed of rice and drizzle over the coconut oil and flavours from the fish

This dish is a deliciously light meal which is full of flavour. The Vita Coco coconut oil goes perfectly with the lemongrass, chilli, ginger and garlic. Together they make one of my favourite flavour combinations. The creaminess from the rice balances out the kick from the chilli while the coconut oil give it a truly exotic feel.

Enjoy x

This recipe is an entry into the #SwearbyIt challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com


  1. Great minds think alike, Kirsty - I also made a Thai inspired dish with Vita Coco coconut oil for the #swearbyit challenge! And so far I think you and I are the only ones who have done anything savoury :-). This dish looks absolutely gorgeous - and so simple. Definitely pinning. Eb x

  2. Wow Kirsty, this looks really good! I love coconut oil too, it's the best hand cream ice found and it's lovely to cook with. #CookBlogShare


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