Tilapia has become very expensive in Kenya. Please, let us not confuse the tilapia which I bought once in one of these upscale supermarket in, Durham, North Carolina. The Tilapia was fish farmed in China and had a smell of ammonia. My mention is for the tilapia from Lake Victoria whose price has skyrocketed to a retail price of 7 Euros a kg. I bought fillets of red snapper for half the price per kilo.
Anyway, Red snapper is more fitting for my dish – Fish fillet in coconut sauce. An East Africa residents seeing coconut on a recipe will automatically think the coast. However, the dish is of Caribbean origin. The world is small isn’t.
- 1 large red snapper fillet (for 2 persons)
- Flour for dusting
- 1 tsp oregano
- 1 tsp ground coriander
- salt and pepper to taste
- 1 Lime
- 3 tbsps. ghee or oil. I like ghee which is clarified butter
- 3 garlic cloves, minced
- 1 medium onion
- 1 red pepper (capsicum)
- 1 green pepper (( capsicum)
- 500 ml of coconut milk or cream. I used the coconut cream in a packet which I mix with 500 ml of hot water
- 2 tbsps. of minced fresh cilantro
- 2 tbsp. tomato paste
- Mix the oregano, ground coriander, salt and pepper to taste
- Clean the fish, dry it and squeeze the lime juice on it. Add half the oregano and coriander mixture and let marinate while you prepare the rest of the dish
- Finely slice the onion, slice the capsicums, and mince the garlic
- Prepare the coconut milk or cream if necessary
- Add salt and pepper to taste to the flour and dredge the fish in it. Shake off any excess if needed
- Cook the fish in ghee until nicely colored.
- In a different pan add little ghee or oil and cook the onions under medium low heat. Add the garlic and capsicums. Add the rest of the oregano and coriander spice mixture. Cook until the vegetables soften
- Add the coconut milk or cream, the tomato paste and the fresh cilantro. Taste and adjust for salt and pepper.
- Plate the fish and pour the sauce on top. Serve with white rice.