Fish in Coconut Cream and Soya Sprout

Ginger, lemon grass, yellow ginger in coconut cream brings the best out of the sweetness of the coconut cream. Use any white fish for this recipe and it will turn out good and best served with red rice in my opinion. If you are not a big fan of the soya sprout, you can always use egg plant in replacement without making any changes to the recipe. There is no replacement to the fresh cocunut cream unfortunately. After all, fresh cocunut is crucial in delivering many benefits to our health, that it is totally worth looking for.

Fish in Coconut Cream

Ingredients

• 2 to 3 Slices of Red Snapper (or any other white fish)
• Some Soya Sprout ( washed and dried)
• 1 cm yellow ginger
• 2 cm ginger sliced thinly
• 2-3 cloves of garlic sliced thinly
• 2-3 lemon grass bruised in a mortar
• 2-3 small red chillies bruised in a mortar
• 2 shallots sliced thick and then bruised in mortar
• slices of lime peels 
• 2-3 cherry tomatoes, halved
• Salt to taste
• 2 to 3 tablespoon cooking oil

Directions

• Heat the pan with some oil and pan fry the fish until both sides are golden brown (skin side first). Once done, set the fish aside in the serving dish.
• Keep the same oil for the next step.
• Add the shallots, garlic, ginger, lemon grass, yellow ginger, chillies and the lime peels to the oil and cook till translucent.
• Add the tomatoes with a bit of salt to break it down in the heat. 
• Once tomatoes are soft add 1 cup of water and let the mixture simmer for couple of minutes.
• Once mixture starts to simmer add the coconut cream.
• Wait for the first simmer, add salt.
• Turn off the heat and add the soya sprout.
• Spoon the sauce onto the pan fried fish and its ready for serving.
• Garnish with fried ginger and garlic.

Happy Cooking!