2 cups chopped white onions (about 1 onion)
3 cloves garlic, minced
1 tsp olive oil
4 Jalapenos, seeded and chopped
3 Tbsp minced fresh ginger
4 cups chicken stock
one 28-ounce can chopped tomatos
1/2 cup coconut powder
1/4 cup chunky peanut butter
1 1/2 pound boned, skinned whitefish fillets, cut into 1-inch chunks
1/2 c chopped fresh cilantro
Sautee onions, garlic, Jalapenos, and ginger in the oil until onions become soft.
Add stock, tomatos and juice, coconut powder, and peanut butter. Bring to a boil, reduce heat and simmer for 5 minutes.
Add fish, stir, cover, and continue cooking for 8 minutes. Stir in chopped cilantro; add salt and pepper to taste.
From Cooking Light, January 2000, pp. 102-3.
This recipe last updated: 17 October 2004