Prep 10 mins
Cook 10 mins
When you're in the mood for something loving with a tropical feel, this does the trick every time! Try to use Jamaican chilli sauce that's made with scotch bonnet or habaneiro peppers. The result is a mild creamy stew with the subtle heat of the chilli just about coming through. You could use a different type of chilli sauce but it wont have the same flavour or special heat that the scotch bonnet provides A delightful alternative soothing way to serve plain white fish. Just wonderful!
- 29.58 ml butter
- 1 medium onion, chopped very very finely
- 1 green pepper, chopped very very finely (must be green)
- 4 large white fish fillets, cut into chunks
- 200 g small shrimp, chopped (shrimp)
- 75 g coconut cream, grated
- 7.39-14.79 ml scotch bonnet chili sauce
- 1 large egg yolk, mixed with
- 14.79 ml cornflour (cornstarch)
- 59.16 ml chopped coriander (cilantro)
- 1.23 ml salt
- 1.23 ml pepper
- 1 lime, quartered, to serve (I think this is essential)
- fry the onions and green pepper in the butter until softened.
- add the coconut cream and once melted add the fish, prawns, chilli sauce and 1/2 cup of water.
- cook for 5 minutes or until the fish is just cooked through.
- add the cornflour and egg yolk mixture and stir constantly until thickened (you may need to add more water if the mixture is too thick, you want the consistency of a medium thick bechemel sauce).
- add the coriander salt and pepper, taste and adjust seasoning if necessary and cook for 1 minute more.
- Serve over white rice with wedges of lime to squeeze over.