Fish with Peach Sauce

• 2 lbs (.9 kg). fish fillets (red emperor or snapper fillets)
• plain flour, for flouring fish
• 1 tbsp (15 ml) olive oil
• 1 tsp (5 ml) sesame oil
• 6 spring onions
• 1/2 tsp (2 ml) minced garlic
• 1/2 tsp (2 ml) chili sauce
• 1/2 tsp (2 ml) minced ginger
• 2 tsp (10 ml) soya sauce
• 1/2 lemon, juiced
• 14 oz (392 grm). can of peach slices
• 3 tbsp (45 ml) coconut milk

1. Cut fillets into four and pat dry with kitchen towel.
2. Toss in plain flour to coat and shake off excess.
3. Put olive oil into frying pan and cook fish fillets for 3 minutes each side over medium heat.
4. They do not need to cook through at this stage.
5. Remove from pan and set aside in warm place.
6. Into the pan put sesame oil and finely chopped white parts of spring onions and cook for a minute on low heat.
7. Stir in garlic, chilli, ginger, soya sauce and lemon juice.
8. Drain then blend peach slices, reserving 4-5 pieces for garnishing.
9. Add blended peach to pan and stir well.
10. Add coconut milk and stir well.
11. Place fish pieces into sauce and spoon over the sauce.
12. Allow the fish to warm through for 2 minutes, which will finish the cooking.
13. Take care not to overcook fish.

flour, olive oil, sesame oil, spring onions, garlic, chili sauce, ginger, soya sauce, lemon, coconut milk

Taken from online-cookbook.com/goto/cook/rpage/000500 (may not work)