Fish and coconut casserole with sweet potatoes

Ingredients for 4 servings:

• 1 piece(s) ginger, approx. 3 cm
• 1 clove(s) garlic
• 1 red chili pepper(s)
• 1 can coconut milk
• Salt and pepper, from the mill
• 4 sweet potatoes
• 2 spring onions
• 4 fish fillets, approx. 125 g each, without skin
• 4 tbsp desiccated coconut
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

delicious Far Eastern

Peel and finely chop the ginger and garlic. Wash the chili pepper, slice it lengthwise, remove the seeds, and cut into small cubes. Place the ginger, garlic, and chili in a saucepan with the coconut milk. Bring to a boil briefly, then cover and simmer for 15 minutes. Season the sauce with salt and pepper and set aside. Preheat the oven to 180°C (top/bottom heat). Wash, peel, and slice the sweet potatoes. Trim, wash, and slice the spring onions. Grease an ovenproof dish and layer the sweet potatoes in it. Scatter the spring onions over the top and baste with the coconut milk. Cook in the hot oven on the middle rack for half an hour. Meanwhile, wash the fish, pat dry with kitchen paper, and cut into large pieces. After half an hour, remove the dish from the oven and arrange the fish on top of the potatoes. Drizzle with sauce as desired and sprinkle with the coconut flakes. Cook the casserole for another half hour.