Malaysian Lime Coconut Scallops/Whitefish

This recipe is full of Malaysian influence; peppery cilantro, zesty lime all coated around succulent scallops or whitefish of your choice, and served with crisp vegetables. This dish is delicious and healthy.


  • 1 t virgin coconut oil 
  • 1 t sesame oil
  • 1 t ginger, grated or minced
  • 3 cloves garlic, minced 
  • 1 bunch green onions, sliced thin (whites and greens separated)
  • 1/8 t Chinese five spice
  • 1 T Braggs liquid aminos or Tamari 
  • 1 C canned coconut milk 
  • 4 portions white fish (such as halibut, mahi-mahi, or swordfish) or scallops 
  • 4 baby bok choy, quartered 
  • 1 C red onion, sliced thin
  • 1 C red bell pepper, sliced thin 
  • About 20 snap peas
  • 1 t virgin coconut oil
  • 2 T fresh cilantro, chopped fine
  • 1 lemon, zest
  • 1 lime, zest and juice
  • Salt to taste


  1. Sauté ginger, garlic, green onion whites, and Chinese five-spice in oils
  2. Add coconut milk, and liquid aminos or soy and bring to gentle simmer 
  3. Reserve half of the sauce and set aside
  4. Add the fish or scallops to the simmering sauce to poach
  5. Meanwhile get a wok or large sauté pan very hot, add cooking oil and flash fry bok choy, red onion, red bell pepper, and snap peas
  6. Season vegetables to taste and place on serving dish
  7. When fish or scallops are cooked through, place on top of vegetables
  8. Add reserved sauce back to the remaining cooking sauce, add cilantro, lemon and lime zest, and lime juice, and salt to taste, and pour over seafood and vegetables
  9. Garnish with green onion greens


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