Fish Baked in Coconut
2 lbs thick fish
fillets or 2 lbs steaks, halibut,cod or 2 lbs salmon
4 teaspoons fresh
2 cups finely
1/4 cup vegetable
1 teaspoon minced
green chili peppers, serrano,thai or 1 teaspoon jalapenos
1 cup chopped
1 teaspoon ground
ground red pepper, cayenne
ground black pepper
fennel seeds, coarsely ground with mortar and pestle
1 1/4 teaspoons
1/2 cup canned
unsweetened coconut milk
1/4 cup chopped
cilantro, for garnish
- Cut fillets crosswise into strips 2-inches wide.
- Rub fish with mixture of lemon juice and oil,
cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- In medium frying pan, over medium high heat, fry
onion in oil until edges are nicely browned.
- Add garlic, ginger, and green chile, and stir
over medium heat for 2 minutes.
- Add tomatoes, spice mixture, fennel seeds, and salt,
and fry, stirring constantly until tomato pieces break
down to form a lumpy paste.
- Add coconut milk and simmer about 5 minutes until a
thick, rich sauce is formed.
- Arrange fish in an oiled baking/serving dish
large enough to hold fish in a single layer.
- Bake, uncovered, for 10 minutes in the preheated
- Pour sauce over fish, cover tightly with
aluminum foil, and return to oven for 15 to 20 minutes
until fish is opaque.
- Garnish with chopped cilantro.