Fish with chilli and coconut cream

Photo: Maine Andrew

Fillett fish with chilli in coconut cream:
4 small snapper fillets deboned,cut into halves.
1 fresh chilli,1 clove garlic,
Juice of 1 lime.
Fresh coriander 4 stalks with leaves.
TBS olive oil
Cup of coconut cream.

In a mortar grind chilli,garlic to a paste,add lime juice.
Heat olive oil in a frying pan,add paste and stir unti paste brown.
Add coconut cream n leave standing on low heat.
Add fish fillets to the pan and baste with the sauce.
Cover the pan and cook for 10mins on low.

Serve with rice if preferred

Decorate with fresh coriander.