A simple, tasty fish dish – just serve with rice and a salad or greens for a complete meal.
600 - 800g white fish fillets
1 Tablespoon olive oil
1 medium onion, sliced
4 cloves garlic, chopped fine
1 tsp finely chopped ginger
4 medium ripe tomatoes, chopped
¼ cup fresh coriander (cilantro) stems, chopped
200 ml coconut cream
Salt and pepper
Lemon or lime wedges
Find a fry pan, large enough to hold all the fish fillets (they can be overlapping if necessary), and heat over high heat. Add olive oil then saute the onion and ginger, then garlic.
Place fish evenly in pan, cook for a minute or two, then turn over. Season each side with salt and pepper. Add tomato, coriander and coconut cream.
Continue to cook on fairly high heat until the sauce is bubbling. Turn down to simmer gently for a further 5 – 8 minutes, until fish is cooked. Serve with lemon or lime wedges.