Coconut and tomato braised whole fish

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Time:   55 minute(s) 

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Ingredients

  • 1 whole fish (about 1kg), cleaned and scaled
  • 2 hot chilies
  • Juice of 2 lemons
  • 1 tin of coconut milk
  • 1 tbsp tomato puree
  • 1 onion
  • 1 green bell pepper or 1 red bell pepper
  • Salt, to taste
  • Hot chilli powder, or freshly-ground black pepper, to taste
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Chef Photos

Serves 4-6

 

Directions

1. Pound together a few hot chilies with a little salt and the lemon juice.

2. Rub this mixture liberally over the fish and set aside to marinate in the refrigerator for 1 hour.

3. Transfer to a roasting pan.

4. Arrange the onion rings and bell pepper strips over the top then pour in the coconut milk (mix with the tomato purée first).

5. Cover with a lid or a sheet of kitchen foil, then transfer to an oven pre-heated to 180°C and bake for 40 minutes, or until the fish is tender (it will flake readily with a fork).

6. When ready, carefully transfer the fish to a serving dish.

 

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