Marinated Fish In Spices, Red Onion & Coconut

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 kg fresh red snapper, skinned and boned
• 4 juicy lemons
• 1 tablespoon salt
• 1 tablespoon peanut oil
• 1 teaspoon ground cardamom
• 1 teaspoon caraway seed
• 1 small red onion, peeled and thinly sliced
• 4 tablespoons finely chopped coriander
• 300 ml thick coconut cream
• salt & freshly ground black pepper

Recipe

• 1 cut the fish into bite-size pieces and place in a glass or stainless steel bowl.
• 2 squeeze the lemons and then cover the fish completely with the juice. (you may need more than 4.)
• 3 sprinkle with salt and gently mix.
• 4 cover well and refrigerate for at least 12 hours.
• 5 heat the peanut oil in a small frying pan, add the cardamom and caraway seeds and fry them gently for 1 minute.
• 6 then add the sliced onion and fry for 5 minutes over gentle heat, stirring often, and taking care not to brown the onions.
• 7 remove from the heat and cool.
• 8 when the fish is well marinated in the lemon and the flesh has turned opaque, drain well, discarding the salty lemon juice.
• 9 place fish in a clean bowl and add the spice and onion mixture, coriander and coconut cream.
• 10 stir through gently and season to taste if necessary.
• 11 cover and return to fridge for at least 2 hours.
• 12 bring to room temperature and serve as an appetizer or an entrée course with a little green salad.