Marinated Fish in Spices, Red Onion and Coconut
Ingredients
1kg fresh snapper, skinned and boned
juice of 4 lemons (or more, if needed)
1 tablespoon salt
1 tablespoon peanut oil
1 teaspoon ground cardamom
1 teaspoon caraway seeds
1 small red onion, peeled and thinly sliced
4 tablespoons finely chopped coriander
300ml thick coconut cream
salt and finely ground black pepper
Description
Coconut-marinated fish is one of the favourites in our family’s repertoire of recipes. My mother is from Tonga, where the simplest version of this dish is made traditionally – lemon, salt and coconut without any spicing. When I served the test version of my recipe to her, she declared that from then on she would always make it like this.
Method
Cut the fish into bite-size pieces and place in a glass or stainless-steel bowl. Squeeze the lemons and then cover the fish completely with the juice. Sprinkle with salt and gently mix. Cover well and refrigerate for at least 12 hours.
Heat the peanut oil in a small frying pan, add the cardamom and caraway seeds and fry them gently for one minute. Then add the sliced onion and fry for five minutes over gentle heat, stirring often, and taking care not to brown the onions. Remove from the heat and cool.
When the fish is well marinated in the lemon and the flesh has turned opaque, drain well, discarding the salty lemon juice. Place the fish in a clean bowl and add the spice and onion mixture, coriander and coconut cream. Stir through gently and season to taste if necessary. Cover and return to the fridge for at least two hours.
To serve, bring to room temperature. Serve as an appetiser or an entrée course with a little green salad.
Categories
now to save this recipe to 'My Recipes'
Already joined up? 
