• July 15, 2010
• by Sarah
• 3 Comments

Yellow Delicious

• I have heard some say they don’t like fish.  Well, all I say to that is this, let’s have that conversation again after you’ve tried this recipe:-)

• I white-flesh fish – about half a kilogram (cut into big cubes)
• A can of coconut cream
• I fresh chili (chop it up)
• A cube of ginger (minced)
• 1 Lemon grass stick or a three of the grass (mash up it)
• A few sprigs of fresh dill and coriander leaves
• 1 tsp of ground turmeric
• A  sliver of butter

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Wash and pat dry the fish.  Pour the coconut cream in a bowl, add the chili, half the ginger, dill, and half of the coriander leaves, salt, and the lemon grass – toss together.  Put the fish pieces in and let it soak for 1 hour.  Then take out the fish pieces – and set aside the marinade. Steam the fish for about 20, or until the pieces flakes off easily when tested with a fork.  Five minutes before the fish is ready, melt the butter in a pan, or work, and gently fry the turmeric and the remaining ginger for about two minutes, add the marinade sauce and boil until the sauce reduces a bit.  Arrange the fish over a serving dish and pour the sauce over it,  garnish with a few sprig of coriander and dill.  Served with steamed rice, or mashed potatoes.