Summary

Ingredients

• 0.6 kg fish fillet (s) (e.g. perch, whitefish, flounder, goldbutt, snot tongue fillets, etc.)
• 2 tablespoon butter or margarine
• 2 large onions, chopped
• 3 cloves garlic, chopped
• 6 tomatoes, peeled
• 1 cube bouillon
• salt and pepper
• 0.5 teaspoon ½ Sambal Oelek or Tabasco
• 0.33 can coconut milk, concentrated

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Instructions

1. Roll up the fish as you like or flip them over once.
2. For the sauce, melt the butter in the sauce pan, add the chopped onions and garlic cloves and sauté. Puree the tomatoes in the blender, pour in and bring the sauce to a boil. Simmer for 15 to 20 minutes. Spice up with: 1 bouillon cube, salt and pepper, Sambal Oelek or Tabasco.
3. Remove the pan from the stove. Add the coconut milk and stir until everything is combined. Put back on the stove, add the fish fillets and let simmer on low heat for 10 to 15 minutes.
4. Variants: Prawns or scampi enrich the dish (use less fish instead). The dish can also be prepared with just shellfish.
5. Coconut milk is available in concentrated form as a solid mass. Substitute: Boil 100 g coconut flakes with 4 dl water for 1/2 hour and strain. Can be cooked the day before.
6. Serve the fish dish in a large, wide pan. Put the pan on a stove on the table. The sauce can be prepared the day before and then only needs to be heated. This dish also tastes good to skeptical fish eaters! Long grain rice goes best with this.