Coconut Fish

Instructions

1. 1 Season the fish chunks with salt, turmeric, and half the lime juice. Let marinate at room temperature for fifteen minutes while you prepare the coconut sauce base. The lime juice firms the fish slightly and removes any raw ocean smell.
2. 2 Heat the vegetable oil in a wide pan over medium heat. Saute the diced onion for five minutes until softened and translucent. Add the garlic and grated ginger, stirring for one minute until fragrant and lightly golden.
3. 3 Add the diced tomatoes and sliced chili pepper to the pan. Cook for five minutes, stirring occasionally, until the tomatoes break down into a soft, jammy sauce that will form the flavour base for the coconut broth.
4. 4 Pour in the coconut cream and stir well to combine with the tomato base. Bring to a gentle simmer and cook for five minutes until the sauce thickens slightly and the coconut cream melds with the aromatics.
5. 5 Carefully place the marinated fish chunks into the simmering coconut sauce. Spoon the sauce over the top of the fish, then cover the pan and cook gently for eight to ten minutes until the fish is opaque and flakes easily.
6. 6 Squeeze the remaining lime juice over the finished dish and taste for salt. Garnish with fresh cilantro and serve over steamed white rice, spooning the rich coconut sauce generously over each portion.