Name: Baked fish with creamy curried coconut sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 1.00 kabeljou small whole fish, cleaned; 45.00 ml thai fish sauce; lemon juice and butter; salt and freshly ground black pepper; 1.00 onion chopped; oil; 250.00 ml stock vegetable or fish; 250.00 ml coconut cream; 125.00 ml desiccated coconut; 12.00 ml curry powder mild; 10.00 ml cornflour

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Ingredients (11)

1.00	kabeljou — small whole fish, cleaned
45.00 ml	thai fish sauce
	lemon juice — and butter
	salt and freshly ground black pepper

Curry sauce

1.00	onion — chopped
	oil
250.00 ml	stock — vegetable or fish
250.00 ml	coconut cream
125.00 ml	desiccated coconut
12.00 ml	curry powder — mild
10.00 ml	cornflour

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Method:

Preheat the oven to 180 °C.
Make four deep incisions on both sides of the fish and pour over the fish sauce or dot the fish with butter and sprinkle generously with lemon juice. Season with salt and pepper.
Place the fish on a large piece of oiled aluminium foil and bake for about 30 minutes or until the fish flakes easily with a fork.
Serve with steamed vegetables and creamy curry sauce.
CURRY SAUCE: Sauté; the onion in a little heated oil until tender. Add the stock, cream, coconut and curry powder and simmer well for at least 10 minutes.
Thicken with cornflour and bring to the boil once more.
Strain and serve hot with the fish.