Poached Fish Balls in Velvety Coconut Roux Sauce
Oven-baked and simmered in a rich, velvety coconut milk roux seasoned with my MAHMI Zesty Garlic Mojo—this flavorful fusion recipe brings Southern soul and Caribbean comfort to your table.
This isn’t your average fish cake—it’s a Southern spin on a Caribbean classic.
These Fish Balls Poached in Coconut Roux Sauce are tender, herby, and rich with bold flavor. Think traditional fish cakes reimagined with creamy Southern comfort and tropical flair, oven-baked and served over fluffy jasmine rice.
Poached in a silky coconut milk roux with garlic, onion, ginger, tomatoes, spinach, and cilantro, every bite is cozy, nourishing, and full of culture.
Seasoned with our MAHMI Zesty Garlic Mojo, this dish brings a citrusy, garlicky kick layered with herbs, heat, and a touch of brightness.
Whether you grew up on fish cakes or you’re just discovering island dishes, this one’s sure to become a family favorite.
Ingredients:
For the Fish Balls:
• 4 tilapia fillets (about 1 lb), chopped
• 1 egg
• 1/2 cup traditional breadcrumbs
• 1/2 cup sweet onion, chopped
• 3 sweet peppers, finely chopped (about 1/3 cup)
• 2 large garlic cloves, minced
• 1/3 cup fresh cilantro, chopped
• 1 tbsp MAHMI Zesty Garlic Mojo
• 1/2 lime, juice
• Salt to taste
• 1/2 tsp black pepper
• 2 tsp olive oil
For the Coconut Roux Sauce:
• 2 tbsp coconut oil
• 2 tbsp flour
• 1 can (13.5 oz) coconut milk
• 1/2 cup water
• 1/4 cup onion, sliced
• 2 garlic clove, minced
• 3/4 cup grape tomatoes, halved
• 2 handful fresh spinach, chopped
• 1 tsp MAHMI Zesty Garlic Mojo
• Salt + black pepper to taste
Recipe Steps:
Prep the Fish Balls
Start by finely chopping your tilapia fillets and adding them to a large bowl. To that, mix in finely chopped onions, sweet peppers, garlic, cilantro, breadcrumbs, and one egg. Add in a generous 1 tbsp of MAHMI Zesty Garlic Mojo, plus a bit of salt and black pepper to taste. Squeeze in lime juice for added brightness. Mix everything until the ingredients are evenly combined but still textured—you want it to hold together without turning into a paste.
Form and Bake
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking pan with olive oil. Roll the fish mixture into 1-inch balls and place them evenly on the sheet. Lightly brush or spray the tops with oil, then bake for 12-15 minutes. They should be lightly golden and firm to the touch. You’re not fully cooking them here—they’ll finish poaching in the sauce.
Make the Coconut Roux Sauce
Lower your oven temp to 375°F. While the fish balls are baking, get your Dutch oven or oven-safe skillet warm over medium heat. Melt 2 tbsp of coconut oil and whisk in 2 tbsp of flour to make a roux. Let it cook for a minute or two until golden, then slowly whisk in 1-1/2 cups of coconut milk until smooth and creamy, followed by 1/2 cup water. Stir in 1 tsp of MAHMI Zesty Garlic Mojo along with your diced onions, sweet peppers, minced garlic, and grated fresh ginger. Let it simmer until thickened and velvety—this is where that coconut cream magic happens. Add in salt, black pepper
Poach in the Oven
Once the sauce is thick and flavorful, add in sliced tomatoes, and chopped spinach and give it a gentle stir to coat everything. Next gently nestle the baked fish balls into the sauce. Cover with a lid or foil, and bake in the oven at 375°F for 10–12 minutes. The fish balls will finish cooking and soak up all that garlicky, coconutty goodness while the sauce turns silky and luscious.
Finish and Serve
Remove from the oven and let it rest for a few minutes. Garnish with fresh cilantro and serve over fluffy jasmine rice. It’s cozy, rich, and full of layered flavor—from the creamy coconut roux to the bright, zesty kick of our Zesty Garlic Mojo!
