Fijian Fish Steaks
|Swordfish steak/Tuna / shark steaks||6 , skinned|
|Coconut milk||14 Ounce (400 Grams Or 1 Large Can)|
|Sunflower oil||45 Milliliter (3 Tablespoon)|
|Garlic||2 Clove (10 gm), crushed|
|Grated fresh ginger||1 Teaspoon|
|Green chili||1 Small, seeded and chopped|
|Chopped coriander||15 Milliliter (1 Tablespoon)|
|Lime||1 , grated rind and juice|
|Lime wedges||4 (For Garnish)|
|Coriander sprig||3 (For Garnish)|
|Wild rice salad||1 Cup (16 tbs) (For Serving)|
Wipe the fish so that it is clean and dry, then place in a single layer in a large shallow dish, arranging so that they do not overlap.
Mix together 45 ml/3 tbsp of the coconut milk and the remaining ingredients and pour over the fish.
Leave to marinate for at least 2 hours, turning once.
Drain off the marinade into a saucepan.
Add the remaining coconut milk and bring to the boil.
Boil rapidly until reduced by half, stirring occasionally.
Season to taste.
Keep warm at the side of the barbecue.
Barbecue the fish steaks for about 4-5 minutes on each side until cooked through, turning once.
Spoon a little of the warm sauce on to serving plates.
Top with the fish, garnish with lime wedges and sprigs of coriander and serve with Wild Rice Salad.