4 medium pomfret
juice of 1 lemon
5 ml (1 tsp) garlic granules
salt and freshly ground black pepper
vegetable oil, for shallow frying
juice of 1 lemon
5 ml (1 tsp) garlic granules
salt and freshly ground black pepper
vegetable oil, for shallow frying
For the coconut sauce
450 ml (3/4 pint) 1 7/8 cups water
2 thin slices fresh root ginger
25 - 40 g (1 - 1 1/2 oz) creamed coconut
30 ml (2 tbsp) vegetable oil
1 red onion, sliced
2 garlic cloves, crushed
1 green chilli, seeded and thinly sliced
15 ml (1 tbsp) chopped fresh coriander
salt and freshly ground black pepper
2 thin slices fresh root ginger
25 - 40 g (1 - 1 1/2 oz) creamed coconut
30 ml (2 tbsp) vegetable oil
1 red onion, sliced
2 garlic cloves, crushed
1 green chilli, seeded and thinly sliced
15 ml (1 tbsp) chopped fresh coriander
salt and freshly ground black pepper
method
1. Cut the fish in half and sprinkle inside and out with the lemon juice. Season with the garlic granules and salt and pepper and set aside to marinate for a few hours.
2. Heat a little oil in a large frying pan. Pat away the excess lemon juice from the fish, fry in the oil for 10 minutes, turning once. Set aside.
3. To make the sauce, place the water in a saucepan with the slices of ginger, bring to the boil and simmer until the liquid is reduced to just over 300 ml (1/2 pint) 1 1/4 cups. Take out the ginger and reserve, then add the creamed coconut to the pan and stir until the coconut has melted.
4. Heat the oil in a wok or large pan and fry the onion and garlic for 2 - 3 minutes. Add the reserved ginger and coconut stock, the chilli and coriander, stir well and then gently add the fish. Simmer for 10 minutes, until the fish is cooked through. Transfer the fish to a warmed serving plate, adjust the seasoning for the sauce and pour over the fish. Serve immediately.
2. Heat a little oil in a large frying pan. Pat away the excess lemon juice from the fish, fry in the oil for 10 minutes, turning once. Set aside.
3. To make the sauce, place the water in a saucepan with the slices of ginger, bring to the boil and simmer until the liquid is reduced to just over 300 ml (1/2 pint) 1 1/4 cups. Take out the ginger and reserve, then add the creamed coconut to the pan and stir until the coconut has melted.
4. Heat the oil in a wok or large pan and fry the onion and garlic for 2 - 3 minutes. Add the reserved ginger and coconut stock, the chilli and coriander, stir well and then gently add the fish. Simmer for 10 minutes, until the fish is cooked through. Transfer the fish to a warmed serving plate, adjust the seasoning for the sauce and pour over the fish. Serve immediately.
serving amount
serves 4
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