FISH: This dish originated from Indonesian cuisine, and is now an example of fusion cooking.

FISH IN SPICY COCONUT SAUCE:



4 x 3 oz. each fish fillets

cooking oil


spicy coconut sauce:

1 tsp. onion seeds
4 dried red chillies
3 cloves garlic, sliced
1 medium onion, sliced
2 medium tomatoes, sliced
2 tbsp. shredded coconuts
1 tsp. each salt & ground coriander
1/3 cup water
1 tbsp. lime juice
1 tbsp. chopped coriander



In a non-stick saucepan, heat oil over medium heat until hot. Add onion seeds, dried chillies, garlic and onion. Cook for 3-4 minutes, stirring.

Increase heat to medium-high and add in tomatoes, coconut, salt and coriander. Stir well together and cook for 3-4 minutes more.

Wash and dry fish fillets and season with salt and pepper to taste. Cut each fish fillet into 2 pieces and add pieces into the mixture in saucepan, turning over & over until well coated. Cook for 3-4 minutes. Add water, lime juice and chopped coriander. Cook 2-3 minutes more or until water has mostly evaporated.

Serve right away with cooked rice.