INGREDIENTS
1 cup unsweetened shredded coconut
2 cups boiling water
5 TBSP. vegetable oil
1 lb. striped bass fillets, cut in chunks
Flour for dredging
2 cups sliced onion
1 tsp. turmeric
1/4 tsp. cayenne pepper
1/2 tsp. ground coriander
1/4 tsp. black pepper
Salt to taste
2 TBSP. fresh lemon juice
Minced cilantro for garnish
DIRECTIONS
Put the coconut in a blender.
Cover with water and blend.
Let rest for a few minutes.
Heat 3 TBSP. of oil in a 12-inch skillet over medium-high heat until it is hot.
Dredge the bass chunks lightly in the flour and cook quickly until lightly browned, 3 to 4 minutes.
Remove fish with a slotted spoon and set aside.
Add the remaining oil to the pan and cook the onion, over medium heat, stirring occasionally, until very soft and beginning to turn brown, about 10 minutes.
Stir in the turmeric, cayenne, coriander, pepper and salt.
Cook for 2 minutes.
Strain the coconut milk and add the liquid to the onion mixture.
Bring to a boil over medium heat and reduce by about third.
Add the fish, reduce the heat to medium and cook for about 5 minutes.
Add the lemon juice and garnish with cilantro.
Serves 4.
