Coconut Creamed Fish Reply

By Leigh Pirie

  • 750 g fish fillets
  • 2 cups coconut cream
  • 2 tbs chopped onion
  • 1 tsp salt
  • 1 tbs cornflour
  • 1 tbs grated ginger
  • The juice of 2 limes
  • Tomato


Mix cornflour to a smooth paste using 1 tbs of coconut cream. Add these to a saucepan along with the balance of coconut cream, finely chopped onions, salt and chilli. Bring to boiling point and allow to simmer for 5 minutes. Add ginger and lime juice.

Cut fish into portions. Dip fish in flour and fry in hot oil until brown. Drain well and place fish in a casserole dish. Pour over coconut sauce and place sliced tomato on top. Cover and bake at 150 C for 20 minutes. Serve with lime wedges and steamed greens such as river fern or bok choy.
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