Fish Coconut Casserole with Sweet Potatoes

Ingredients

• 2 tsp freshly grated ginger
• 1 clove garlic
• 1 small chili pepper
• 400 ml unsweetened coconut milk (canned)
• Salt
• pepper (ground)
• 600 g sweet potatoes (4 medium)
• 0.5 bunch spring onions
• 600 g fish fillet (redfish or pollock, cod...)
• 1 tbsp butter (in flakes)
• 20 g shredded coconut
• butter (for greasing the dish)

Instructions

1. 1.

   Peel and finely chop the garlic. Wash the chili pepper, cut it lengthwise, remove seeds, and dice into small cubes. Bring garlic, ginger, and chili with coconut milk to a boil in a pot, simmer for 5 minutes, then remove from heat, season with salt, and let sit a bit.

2. 2.

   Peel, wash, and slice sweet potatoes. Trim and wash spring onions, cut into rings.

3. 3.

   Wash fish fillets, pat dry, cut into large pieces, and season with salt and pepper.

4. 4.

   Layer sweet potato slices in a greased casserole dish, sprinkle with spring onion rings, and arrange the fish on top. Pour the seasoned coconut milk over everything and scatter shredded coconut. Distribute butter flakes over the casserole.

5. 5.

   Bake in a preheated oven at 180°C for 25-30 minutes.