FRESH FISH IN COCONUT CREAM WITH FOO-FOO (FU-FU)

 

3 cups COCONUT CREAM

1 Ib. ONIONS, thinly sliced

1 tsp. SALT

˝ tsp. BLACK PEPPER

1 tsp. CRUSHED RED PEPPER or few drops TABASCO

4 oz. BUTTER

4 1-lb WHOLE FRESH FISH (trout, sea bass, pike, etc.), cleaned, with heads removed

 

Prepare coconut cream. In a 12-inch skillet (electric if possible) sauté onions, salt, black pepper and red pepper or tabasco in butter until soft but not brown. Cut the fresh fish in halves. Season with salt and pepper. Sauté fish in the butter mixture for 1 minute on each side. Pour the coconut milk over the fish. Cover tightly and simmer gently for 10 minutes. Remove cover and baste constantly until fish is done and sauce has thickened to a cream consistency (about 10 minutes). Lay fish out on a platter with a spatula and pour the sauce over it. Serve with Foo-Foo (Fu-Fu).

 

Yield : 8 portions

 

country : Liberia

course : fish dish

 

source : The African Cookbook / Bea Sandler