Fish in Coconut

Instructions

1. 1 Clean the fish thoroughly, make three diagonal slashes on each side, and season generously inside and out with salt, then set aside for ten minutes while preparing the coconut sauce base.
2. 2 Pour the coconut milk into a wide, deep skillet or pot over medium heat, add the sliced onion, garlic, lime leaves, and half the sliced chili, then bring to a gentle simmer and cook for five minutes until the aromatics perfume the coconut milk.
3. 3 Carefully lower the whole fish into the simmering coconut milk, ensuring the liquid comes at least halfway up the sides of the fish, then spoon some of the coconut mixture over the top to baste the exposed areas.
4. 4 Cover the pot and simmer gently on low heat for twelve to fifteen minutes without turning the fish, until the flesh is opaque and flakes easily when tested with a fork near the thickest part behind the head.
5. 5 Pour the coconut cream over the fish during the last three minutes of cooking to enrich the sauce, add the remaining sliced chili and the lime juice, then gently swirl the pot to combine without breaking the delicate fish.
6. 6 Transfer the whole fish carefully to a serving platter, spoon the coconut sauce with all the aromatics over the top, and serve immediately with steamed taro or white rice to soak up the rich, fragrant broth.