Zanzibar Coconut Fish

By á-114869

Ingredients

• FISH
• 1 can of coconut milk
• 10 cloves
• 1 1/2 inches of fresh ginger - roughly chopped
• 2 cloves of garlic - roughly chopped
• 2 dried lemons (crushed open) OR 2 kaffir lime leaves OR the juice and zest of one lemon
• 1 pinch of saffron
• 1/2 t turmeric
• 1 t sea salt
• 1 pound of white fish (I use Hammour which is a local Arbian Gulf fish) - portioned into servings
• 1 cup of frozen spinach - thawed (or 2 bunches of fresh chopped spinach)
• CARROT MASH
• 4 medium carrots
• 1 t salt
• 1 t coconut oil
• couple of spoonfuls of sauce from cooking the fish

Details

Preparation time 20mins
Cooking time 50mins
Adapted from adventuresinpartaking.blogspot.com

Preparation

Step 1

FISH
- put coconut milk and spices in a saucepan, bring to a boil and reduce to a low simmer. Simmer for 30 minutes to allow the flavors to infuse the sauce
- while sauce simmers, make your "Carrot Mash" and set spinach out to thaw
- after 30 minutes, strain the spices out of the sauce
- pour sauce into a large skillet over low heat and add fish pieces. Keep sauce at a low simmer for 10 minutes, spooning sauce over fish a couple of times and turning the fish once during the cooking process.
- remove fish and sauce from pan. Reserve some sauce for carrot mash, some for cooking the spinach and some for plating the dish
- add spinach to the skillet and use about 1/3 of the sauce, stirring over a low heat to heat the spinach through and absorb the sauce
- PLATE the DISH - carrot mash, fish, sauce, spinach

MASH
- chop carrots into small pieces (so they'll cook faster)
- place in a saucepan and add just enough water to cover them
- bring to a boil
- add 1 t sea salt
- boil until fork tender
- drain and return to hot pot
- add coconut oil and begin mashing - add cooking liquid as you keep mashing to get them to your desired consistency