Governor’s Fish in Coconut Milk: Recipe
Fish in coconut milk
- 2 lbs fish (skipjack, mullet, mahimahi or any island fish), sliced about 2 inches thick
- ½ onion, sliced
- ¼ cup vinegar
- ½ water
- 1 garlic clove, mashed
- 1 green pepper, sliced
- 1 ½ cups rich coconut milk
- Salt and pepper, to taste
Put all of the ingredients in a kettle and cook for about 20 minutes on medium heat.
Add coconut milk last and remove from direct heat. Do not allow to come to a boil.
Serve hot with steamed rice.
|Editor’s note:||This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).|
|* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.|