Preheat the oven to 180 °C. Make four deep incisions on both sides of the fish and pour over the fish sauce or dot the fish with butter and sprinkle generously with lemon juice. Season with salt and pepper. Place the fish on a large piece of oiled aluminium foil and bake for about 30 minutes or until the fish flakes easily with a fork. Serve with steamed vegetables and creamy curry sauce. CURRY SAUCE: Sauté; the onion in a little heated oil until tender. Add the stock, cream, coconut and curry powder and simmer well for at least 10 minutes. Thicken with cornflour and bring to the boil once more. Strain and serve hot with the fish.
Baked fish with creamy curried coconut sauce
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