Ingredients
| 100 gm |
plain flour |
| |
salt |
| |
FAIRTRADE freshly ground black pepper |
| 6 |
boneless white fish fillets |
| 50 ml |
cooking oil |
| 400 ml |
oconut cream |
| 1 |
medium onion |
| 15 ml |
cornflour |
| 1 |
FAIRTRADE lemon |
| 1 |
green chilli pepper |
| 2 |
tomatoes |
| FAIRTRADE |
Sources
FAIRTRADE Fresh fruit and veg
Lemons
Rice
|
|
Method
Preparation
Sift the flour onto a plate and season with salt and pepper.
Coat the pieces of fish with flour.
Peel and chop fine the onion.
De-seed the chilli and chop fine.
Juice the lemon.
Cooking
Fry the fish steaks lightly for 2 to 3 minutes on each side using a non-stick pan and some cooking oil, and lay the fish steaks in a casserole dish when ready.
Mix the cornflour and a little coconut cream to make a paste.
Mix the coconut cream, onion, salt, chopped chilli pepper, and cornfour paste in a sauce pan over low heat, and gently heat through without boiling.
Allow to simmer for 2 to 3 minutes.
Pour the sauce over the fish and garnish with slices of tomato.
Bake at Gas Mark 2 for 20 to 25 minutes.
To serve
Serve with Peas Pilau.
Variation
None.
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