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Tropical Fish in Coconut Peach Sauce

Treat yourself to the aromas and flavors of Southeast Asia! This lovely Tropical Fish in Coconut Peach Sauce combines the spiciness of chili sauce with the sweetness of peaches and coconut. This is an awesome fish recipe for snapper or even shark!

  • 1 pound fish filets (snapper, red emperor, shark)
  • plain flour, for flouring fish
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 6 green onions
  • 1/2 tablespoon garlic, minced
  • 1/2 tablespoon chili sauce
  • 1/2 tablespoon ginger, minced
  • 2 tablespoons soy sauce
  • 1/2 lemon, juice thereof
  • 1 can (15-ounce) peach slices
  • 3 tablespoons coconut milk
  1. Cut filets into four pieces and pat dry with kitchen towel.
  2. Toss fish with plain flour to coat, shaking off excess.
  3. Put olive oil into a frying pan and cook fish for 3 minutes each side. They do not need to be fully cooked at this stage. Remove from pan and set aside.
  4. Put sesame oil and the finely chopped white portions of the onions into the pan and cook for a minute on low.
  5. Add in the garlic, chili sauce, ginger, soy sauce and lemon juice.
  6. Drain the peaches, take out 4-5 pieces and blend or mash the rest. Add the blended peaches to the pan and stir well.
  7. Add coconut milk and stir again.
  8. Add the fish pieces back in and spoon sauce over them. Allow the fish to warm through for 2 minutes which will finish the cooking. Don't overcook the fish.
  9. Serve on rice with the reserved peach slices as a garnish and some of the green bit of the onions chopped and sprinkled over.

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