Ingredients:
6 pieces white fish fillets, cleaned and fileted
2 cups coconut cream
2 tablespoons finely chopped onions
1 teaspoon salt
chopped chili (optional)
1 tablespoon cornstarch
1 tablespoon lemon juice
1 -2 tomatoes
flour
Directions:
To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
Bring the mixture to a boiling point, stirring all the time.
Do not allow sauce to boil hard as it will become lumpy.
Simmer for 3 minutes, then remove from the heat.
Dip pieces of fish in flour seasoned with salt and pepper.
Brown lightly in hot oil.
Place the fish in a casserole dish and pour the sauce over the top.
Garnish with slices of tomato.
Bake at 300F degrees for 20 minutes.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.