Sabi fish

Image

By

Andrew Billy

Abstract

The smoky flavour will be carried by the rich coconut base. This dish is usually served as part of a kai-kai, a quintessential Torres Strait Islander shared meal.

You don’t need to fully cook the fish first, just lightly smoke them using the coals before poaching in coconut milk.

from Recipes https://ift.tt/2P3g87y