Pacific Island Fish in Coconut Sauce

Submitted by Stewie

"This was posted in response to a request re: coconuts. It is not especially "Heart Smart" so I would categorize it as a special dish for an occasional treat."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6

ingredients

• 6 pieces white fish fillets, cleaned and fileted
• 2 cups coconut cream
• 2 tablespoons finely chopped onions
• 1 teaspoon salt
• chopped chili (optional)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 -2 tomatoes
• flour

directions

1. To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
2. Bring the mixture to a boiling point, stirring all the time.
3. Do not allow sauce to boil hard as it will become lumpy.
4. Simmer for 3 minutes, then remove from the heat.
5. Dip pieces of fish in flour seasoned with salt and pepper.
6. Brown lightly in hot oil.
7. Place the fish in a casserole dish and pour the sauce over the top.
8. Garnish with slices of tomato.
9. Bake at 300F degrees for 20 minutes.

Reviews

[Jane C.]

Stunning so delicious. I used tarakihi fish and coconut milk instead of cream. Cherry tomatos and capers. This will be a regular recipe for me. Yum thanks

 

[dale7793]

I was very impressed with this dish. This really looks and tastes restaurant quality. I used nile perch fillets and lite coconut cream. If you like ginger try adding some chopped fresh ginger as well, I did. I browned the fish and made the sauce and put it all together ahead of time and refridgerated it for a few hours until I was ready to cook it. Turned out well so would be great for a dinner party. The sauce tastes really great and the fish comes out very soft and tender. I loved the sliced tomatoes on top too!