Marinated Fish in Spices, Red Onion & Coconut

• 1 kg fresh red snapper, skinned and boned
• 4 juicy lemons
• 1 tablespoon salt
• 1 tablespoon peanut oil
• 1 teaspoon ground cardamom
• 1 teaspoon caraway seed
• 1 small red onion, peeled and thinly sliced
• 4 tablespoons finely chopped coriander
• 300 ml thick coconut cream
• salt & freshly ground black pepper

1. Cut the fish into bite-size pieces and place in a glass or stainless steel bowl.
2. Squeeze the lemons and then cover the fish completely with the juice.
3. (You may need more than 4.)
4. Sprinkle with salt and gently mix.
5. Cover well and refrigerate for at least 12 hours.
6. Heat the peanut oil in a small frying pan, add the cardamom and caraway seeds and fry them gently for 1 minute.
7. Then add the sliced onion and fry for 5 minutes over gentle heat, stirring often, and taking care not to brown the onions.
8. Remove from the heat and cool.
9. When the fish is well marinated in the lemon and the flesh has turned opaque, drain well, discarding the salty lemon juice.
10. Place fish in a clean bowl and add the spice and onion mixture, coriander and coconut cream.
11. Stir through gently and season to taste if necessary.
12. Cover and return to fridge for at least 2 hours.
13. Bring to room temperature and serve as an appetizer or an entree course with a little green salad.

red snapper, lemons, salt, peanut oil, ground cardamom, caraway seed, red onion, coriander, coconut cream, salt

Taken from www.food.com/recipe/marinated-fish-in-spices-red-onion-coconut-210989 (may not work)