Ingredients

The following ingredients have 4 Servings
  • 2 Sweet potato (approx. 500 g)
  • 3 onions (finely chopped)
  • 5 Tbsps vegetable oil
  • 1 plum-sized ginger (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 2 Tbsps Peanut butter (smooth)
  • 1 cup Coconut milk
  • 5 Tbsps Lime juice
  • 1 tsp cayenne pepper
  • 1 tsp Turmeric
  • 1 tsp ground cilantro
  • 1 tsp ground Cumin
  • 3 tsps Shredded coconut
  • 21 ozs Sea bass (with skin)

Instruction

  • Cook the sweek potatoes in salt water for 15-20 minutes.
  • To make the peanut sauce, heat 1 tbsp oil in a small pot. Fry a third of the onions, ginger and garlic. Stir in the peanut butter and quench with coconut milk.
  • Stirring often, simmer for 5 minutes until the sauce becomes thick. Season with lime juice, salt and pepper and keep warm.
  • To make the spicy onions, heat 2 tbsp oil in a skillet and fry the remaining onions, ginger and garlic on a low heat for 4 minutes. Add the cayenne pepper, turmeric, coriander and cumin and stir in the desiccated coconut. Stir for a further 2 minutes, stirring continuously. Season with salt and ground black pepper and remove from the skillet.
  • Cut the sweet potatoes in half and mix with 1 tsp salt, 1 tbsp oil and 1 tbsp lime juice. Place the potatoes on a cookie sheet or a rack and grill for 5 minutes until hot and slightly crispy.
  • Drizzle the fish with 2 tbsp lime juice. Heat 1 tbsp oil in the skillet and fry the fish on a medium heat for 6 minutes. Season with salt and pepper
  • Put one sweet potatoes half and some peanut sauce on each plate. Place the fish on top and sprinkle with the spicy onions.