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Red Snapper With Coconut-Clam Broth

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant pan-fried red snapper is served in a fragrant coconut-clam broth, offering a delicate balance of coastal flavours and aromatic spices. The subtle sweetness of the coconut milk complements the savoury depth of the clams, while crushed fennel seeds provide a sophisticated crust for the fish. It is a vibrant, light dish that brings a touch of fine dining to your kitchen table without requiring hours of preparation.

As a diabetes-friendly main course, this recipe focuses on high-quality proteins and healthy fats. The use of coconut oil and fresh aromatics like coriander and alfalfa sprouts adds layers of texture and freshness without the need for heavy carbohydrates. Serve it in shallow bowls to showcase the beautiful contrast between the crisp fish skin and the silky, golden broth underneath.

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Ingredients for Red Snapper With Coconut-Clam Broth

  • Coconut-Clam Stock

  • 4 (140g) red snapper fillets

  • 2 teaspoons kosher salt

  • 2 teaspoons fennel seeds, lightly crushed

  • 2 tablespoons virgin coconut oil or vegetable oil

  • 1/4 cup coriander leaves with tender stems

  • 1/4 cup alfalfa sprouts

  • 2 teaspoons toasted unsweetened shredded coconut

  • Flaky sea salt

  • Olive oil (for drizzling)

How to make Red Snapper With Coconut-Clam Broth

Heat stock in a medium pot over low; keep warm.

Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.

Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6–8 minutes. Turn and cook on other side 30 seconds.

Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with coriander, sprouts, coconut, and some sea salt. Drizzle with olive oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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