Sundowners Restaurant, mm 104, bayside, Key Largo, 305-451-4502
Makes 2 servings
8-oz. fish filets (mahi mahi or mild white fish), skin removed.
1 tsp fresh chopped ginger
1 tsp chopped garlic
6 fresh basil leaves
1 Tbsp. Thai sweet chili sauce (add more if you like this dish hotter)
6 oz. unsweetened coconut milk
3 oz. cream or milk
3 tbs vegetable oil
2 Tbsp. toasted sliced almonds
1 Tbsp. toasted coconut
Place oil in sauté pan over medium heat. Once oil is hot, add chopped ginger and garlic. Sauté until ginger and garlic become brown. Add Thai sweet chili sauce, fresh fish filets, milk, and coconut milk. Top fish with chopped basil leaves and cover. Poach for 5 minutes. Turn fish over, cover again and poach for an additional 3 minutes (or until fish is white throughout).
Remove from heat and serve. Serve with sticky coconut rice and fresh steamed vegetables.