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Coconut Ginger Fish

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  Creamed coconut 3 Ounce (75 Grams)
  Water 7 1⁄2 Ounce (225 Milliliter)
  Chopped ginger 1 Tablespoon
  Onions 2 Small
  Garlic 2 Clove (10 gm)
  Sunflower oil 2 Tablespoon
  Tomato puree 1 Tablespoon
  Cod fillets 4
  Freshly ground black pepper To Taste
  Salt To Taste
  Yogurt 1⁄4 Pint (150 Milliliter)
  Preserved ginger 2 Teaspoon (For Garnish)
  Blanched almond flakes 1 Tablespoon (For Garnish)

Cut the coconut into small pieces and place it in a basin.
Boil the water, pour over the coconut and add the ginger.
Peel and finely chop the onions and garlic.
Heat the oil in a frying pan and cook the onions and garlic gently for 5 minutes.
Add the coconut and ginger mixture, together with the tomato puree.
Heat for 2 to 3 minutes, then place the fish in the liquid.
Poach gently for 5 minutes, turn over and cook for the same time on the second side, or until just tender.
Lift the fish out of the liquid with a fish slice and place on a heated dish.
Add a little seasoning and the yogurt to the liquid remaining in the pan, stir to blend and heat, without boiling, for 2 to 3 minutes.
Pour around the fish.
Slice the ginger and sprinkle this on top of the fish, together with the almonds.
Serve with a mixture of cooked white and wild rice.

Recipe Summary

Side Dish

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Coconut Ginger Fish Recipe