- 2 pounds sole fillets, cut into 1-inch pieces
- 1/4 cup lemon juice (from about 1 lemon)
- 1 1/4 teaspoons salt
- 2 cloves garlic, smashed
- 4 teaspoons chopped fresh ginger
- 1 cup canned unsweetened coconut milk
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon brown sugar
- 1/2 teaspoon fresh-ground black pepper
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne
- 3 tablespoons cooking oil
- 1 onion, chopped
- 1 tomato, chopped
- 4 jalapeño peppers, seeds and ribs removed, minced
- 3/4 cup water
- In a glass or stainless-steel container, combine the sole, lemon juice, and 1/2 teaspoon of the salt. Let marinate at least 10 minutes.
- In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne.
- In a large saucepan, heat the oil over moderate heat. Add the onion; cook, stirring occasionally, until golden, about 5 minutes. Add the tomato and cook, stirring occasionally, until soft, about 5 minutes. Add the coconut mixture, the jalapeños, the water, and the remaining 3/4 teaspoon salt and bring slowly almost to a simmer, stirring frequently.
- Add the fish and 1 tablespoon of the marinade. Bring to a simmer and continue simmering until the fish is just done, 1 to 2 minutes.
The spiciness and creaminess of this stew will be best accompanied by either beer or a bottle of acidic white wine with enough flavor to stand up to the coconut milk and heat. Try a Vouvray or other wine made from Chenin Blanc from the Loire Valley in France.