- Serving Size:   6
- Gluten-Free:   True
- Dairy-Free:   True
- Weight Watcher Points:   15
- main course
- main dish
- ... Ingredients Loading
Add 400ml of coconut cream. Every brand of coconut cream is different. Some are thicker than others. But dont add water at this point. And dont use coconut milk instead of cream or light coconut milk. Its not the same.
Add 1 tablespoon of sugar. Stir well to combine and leave to simmer on a low heat. The sauce will get very thick. Dont add water here because when the fish is placed in to cook, it will introduce alot of moisture to the sauce.
When the sauce has been simmering gently for 2 to 3 mins, taste the sauce. Adjust the taste here because every brand of oyster sauce/tamarind/wine is different and the sauce needs to be fine tuned accordingly. If its too sour, add a little more sugar. If it tastes flat, add a little wine and oyster sauce. Stir well to combine.
When the sauce is ready, gently add the fish into the pan. Keep the stove at medium heat and let the fish cook slowly in the sauce. Try not to handle the fish too much in the sauce as it will cause the fish to flake or break up.
As the fish cooks, it will release moisture into the sauce and thin it out. Gently cover the fish with the sauce. Cover the pan and let it simmer till the fish is cooked through. It usually takes about 5 to 8 minutes depending on the thickness of the fish.
When the fish is cooked, add the red capsicum strips and gently stir through till they are warmed through but not cooked till soft. If the sauce is too thick at this point, add a couple of tablespoons of water and stir well to combine.