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Hamburg, Germany
The European Quarterly Journal
Culinary Delights
by: f. frances pierce
features reporter
Coconut Creamed Fish
Ingredients
1 1/2 lb fish fillets (sole, cod, bluefish)
1/2 cup seasoned flour
1/2 cup vegetable oil
2 cups coconut cream
2 tablespoons finely chopped onions
1 teaspoon salt
1 smalle chili, chopped
1 tablespoon cornstarch
2 medium tomatoes, sliced
1/2 cup cooked shrimps
lemon wedges
dill or parsley for garnish
Directions
Cut fish fillets into serving pieces.
Dredge each piece in seasoned flour.
Heat oil in frypan and fry fish until golden on each side.
Transfer to a large casserole.
In a saucepan, put the coconut cream, onion, salt, chili and cornstarch.
Stir well then place over medium heat and bring to nearly boiling,
but keep at simmering point for 3-minutes.
Pour over fish, top with tomato and shrimp and cover.
Bake at 300 degrees F for about 20 minutes.
Serve with lemon wedges and parsley or dill for garnish.
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