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Fish Molée

fish, mexican

2 cans (each 14 oz) coconut milk
1 tablespoon rice flour or all-purpose flour
6 green hot finger peppers; or
jalapeno peppers
3 tablespoons vegetable oil
2 onions; finely chopped
6 cloves garlic; minced
2 tablespoons minced or grated gingerroot
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
15 curry leaves; optional
3 green cardamom pods; split open, or
1/4 teaspoon ground cardamom
3 whole cloves
1/4 teaspoon black peppercorns
1 teaspoon salt
3/4 teaspoon packed brown sugar
2 pounds fish fillets; cut in 6 pieces
2 tomatoes; peeled, seeded and
-; cut in thin wedges
2 teaspoons lime juice

For delicate flavour, use a mild white-fleshed fish, such as cod, halibut or sea bass, or choose a firmer, textured fish, such as monkfish, which has a more distinct and robust flavour. Without shaking cans, spoon off 1 cup thick coconut milk from top of each into bowl; set aside for sauce. Pour remaining thin coconut milk into separate bowl; remove 2 tablespoons and mix with flour. Stir back into thin coconut milk; set mixture aside. Cut slit down middle of each hot finger pepper. In shallow Dutch oven, heat oil over medium heat; cook hot peppers and onions just until onions colour, about 6 minutes. Add garlic, ginger, turmeric and cayenne; cook, stirring, for 4 minutes. Stir in curry leaves (if using), cardamom pods, cloves and peppercorns; cook for 1 minute. Add reserved thin coconut milk mixture, salt and sugar; bring to boil. Reduce heat; simmer, uncovered and stirring occasionally, for 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 1 day.) Add fish and tomatoes; cook over medium heat, carefully stirring occasionally, until fish flakes when tested, 5 to 8 minutes. With slotted spoon, transfer fish to warm deep serving dish. Stir reserved thick coconut milk into pan and bring to boil. Remove from heat; stir in lime juice. Pour over fish.

Contributor: Canadian Living Magazine, November, 2001

Yield: 6 servings

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