Malaysian Spiced Coconut Fish

1/2 cup shredded coconut
3/4 cup hot water
1 clove garlic, peeled
1 tsp. cumin
1" piece fresh ginger, minced
1 tsp. coriander
1 tsp. curry powder
1 1/2 tbsp lemon juice
4 fish fillets (cod, sole)

Makes: 4 servings.

Place coconut, hot water, garlic, ginger, cumin, coriander, and curry powder
in a blender or food processor; blend until finely ground. Add lemon juice.
Cut out 4 squares of aluminum foil large enough to wrap around each fish
fillet. Place each fillet on square of foil. Spoon 2 to 3 tbsp. of coconut
mixture on top. Wrap to make a sealed parcel. Place fish parcels on rack in
wok or steamer. Fill water to level of rack; bring to a boil, cover, and
cook for 15 minutes. Serve at once, piping hot.

Source: The Recipe Page Newsletter

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