About this recipe: This is a simple yet delicious way to prepare fish. Tilapia fillets are simmered in a lightly spiced coconut curry, made with lemongrass, ginger, turmeric and crushed chillies.
The method of preparation is not clear in when the puree is added to the pan and if read in the sequence suggested would possibly lead to the fish being overcooked. However that is a nice combination of ingredients , so I modified the method to fit my way of cooking. I only used enough coconut milk to make the puree flow smoothly - about 1 tablespoon. I then heated the oil in the pan and quickly fried the fillets to just give them a bit of colour on both sides. I then removed the fillets and kept them warm, whilst preparing the sauce. In the same pan using the same oil I added the puree and cooked over a low heat, until the puree was very fragrent and the oil was seperating back out. Durings this time the puree needs to be stirred frequently and if it is sticking to the bottom of the pan a small amount of water should be added. I then returned the fish to the pan and coated with the puree. Added the rest of the coconut milk, bought to a simmer and cooked until the sauce was thick. I then served. I did not use chilli flakes as I am not convinced that dried chilli flakes should be used as a garnish. I sprinkled with ground cayenne pepper- about 1/2 teaspoon. Alternatively you could use thin slices of fresh red chilli. - 16 Feb 2013