Fish with Flaked Coconut Recipe

• ½ cup
  
• 2 cups
  
• 500 g
  
• ½ teaspoon
  
• 1 teaspoon
  
• 1 tablespoon
  
• 1
  
• 1
  
• 2 tablespoons
  
• 3 cloves
  
• 3
  

• Desiccated coconut
  
• Flaked coconut
  
• Firm white fish fillets
  
• Freshly ground black pepper
  
• Turmeric
  
• Lime Juice
  
• Star anise
  
• Cinnamon stick
  
• Cumin seeds
  
• Dried chili
  
• Garlic, crushed
  

Medium onion, finely sliced

• Spread the both desiccated and flaked coconut on an oven tray and toast it in a slow 150^oC oven for 10 minutes or until it is dark golden, shaking the tray occasionally.
  
• Place the fish, pepper, turmeric and lime juice in a frying pan, cover with water and simmer gently for 15 minutes or until the fish flakes when tested with a fork.
  
• Remove the fish fillets from the liquid and allow to cool slightly before flaking it into pieces.
  
• Dry-roast the star anise, cinnamon stick, cumin seeds and chili in a frying pan over medium heat for 5 minutes.
  
• Transfer to a food processor or a mortar and pestle and grind to a fine powder.
  
• Heat the oil in a wok, add the garlic, onion and spice powder, and stir-fry over medium to high heat for 10 minutes or until the onion is soft.
  
• Heat the oil in a wok, add the garlic, onion and spice powder, and stir-fry over medium to high heat for 10 minutes or until the onion is soft.
  
• Add the fish and coconut to the wok.
  
• Using 2 wooden spoons, toss the fish in the pan for 5 minutes or until heated through.
  
• Serve with steamed rice.