200 g
6 clove
3
1 tsp
1/2 tsp
50 ml
50 g
1
2 tbsp
1 tbsp
3 cm
Garnish:
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(1/2) coconut, scrape off outer skin, then
cut into small pieces
garlic
green chili
ground cumin
sugar
water
fresh coriander
lime
white vinegar
vegetable oil
salt to taste
thick fish steaks, any white firm-fleshed fish
lemon slices
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Method:
-
Blend coconut flesh with garlic, chili, cumin, sugar
and water in processor using on/off turns, until mixture resembles
coarse meal.
-
Add coriander, lime juice, white vinegar, oil and
salt. Grind to a paste.
-
In a circular dish, arrange fish steaks around the
dish. Coat fish steaks with paste. Cover with cling film and cook on
HIGH 10 minutes until fish is just cooked. Leaves to stand for 2
minutes.
-
Garnish with lemon slices before serving.
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