1 1/2 lb. whitefish fillet (red snapper, perch, tilapia, etc.), skinned and cubed 1 Tbsp. sunflower oil 1 large onion, sliced 2 cloves garlic, crushed 1/2 tsp. cayenne pepper 1/2 tsp. dried crushed chilies 1 green pepper, deseeded and sliced 14 oz. can chopped tomatoes salt and pepper 7 oz. block creamed coconut, dissolved in 1 1/4 c. boiling water
What to do:
1. Heat the oil in a large flameproof casserole dish. Cook the onion, garlic, cayenne, chilies, and green pepper for 1-2 min. 2. Add the tomatoes, salt and pepper to taste and cook for a further 2-3 min. 3. Increase the heat and gradually add the coconut milk, stirring all the time. 4. Add the fish and simmer for about 6-8 min. 5. Serve with rice or pasta or as a filling for jacket potatoes.
* Ocean Perch may be substituted for red snapper.
Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
