When you're in the mood for something loving with a tropical feel, this does the trick every time! Try to use Jamaican chilli sauce that's made with scotch bonnet or habaneiro peppers. The result is a mild creamy stew with the subtle heat of the chilli just about coming through. You could use a different type of chilli sauce but it wont have the same flavour or special heat that the scotch bonnet provides A delightful alternative soothing way to serve plain white fish. Just wonderful!

Ingredients

4 serv.

butter↗2 tablespoons
medium onion↗1⁄2
chopped very very finely
green pepper↗1⁄2
chopped very very finely (must be green)
large white fish fillets↗4
cut into chunks
small shrimp↗200 g
chopped (shrimp)
coconut cream↗75 g
grated
scotch bonnet chili sauce↗1⁄2 - 1 tablespoon
large egg yolk↗1
mixed with
cornflour↗1 tablespoon
(cornstarch)
chopped coriander4 tablespoons
(cilantro)
salt↗1⁄4 teaspoon
pepper↗1⁄4 teaspoon
lime↗1
quartered, to serve (I think this is essential)

Step-by-step instructions

1
fry the onions and green pepper in the butter until softened.
2
add the coconut cream and once melted add the fish, prawns, chilli sauce and 1/2 cup of water.
3
cook for 5 minutes or until the fish is just cooked through.
4
add the cornflour and egg yolk mixture and stir constantly until thickened (you may need to add more water if the mixture is too thick, you want the consistency of a medium thick bechemel sauce).
5
add the coriander salt and pepper, taste and adjust seasoning if necessary and cook for 1 minute more.
6
Serve over white rice with wedges of lime to squeeze over.

Source: food.com

Original recipe ↗

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