Coconut Ginger Fish
|Creamed coconut||3 Ounce (75 Grams)|
|Water||7 1⁄2 Ounce (225 Milliliter)|
|Chopped ginger||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Sunflower oil||2 Tablespoon|
|Tomato puree||1 Tablespoon|
|Freshly ground black pepper||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.