This steamed fish recipe comes to us from my Fijian friend Amelia. She was nice enough to show us how to make fish in lolo (coconut milk) a while back and is back to make this for us.
Miti is a sort of coconut milk relish that can be used on fish or shellfish. Amelia used freshly grated coconut for this recipe but canned coconut milk will do perfectly fine — although she insists that it fresh makes a great difference in taste.
If you are familiar with ceviche and you like it you will love this dish. It is light, healthy and very tasty.
Here is what you need for this delicious steamed fish recipe:
FOR THE MITI:
2 coconuts – grated or 1 – 14.5 oz. can of coconut milk
1 cup very hot water – only if using fresh coconut
3 small limes or lemons
1 TBS minced white onion
1 TBS finely chopped tomatoes
1 TBS finely chopped scallion greens
1 tsp. salt
If using freshly grated coconut – place coconut in a bowl and add the hot water. As soon as you can handle the heat, start kneading the coconut by grabbing a handful and rubbing it. Do this with all of the coconut in the bowl. Start squeezing the liquid out of the coconut – as hard as you can – and set the pulp aside. You can discard the pulp or dry it up to use for baking. Strain the juice into another bowl.
Add the rest of the ingredients and mix. Make sure to taste it. You should have a good salt to acid balance – like a ceviche, if you have ever had one.
FOR THE FISH:
4 fish steaks or 2 small white fish
Enough water to reach the fish half way
1 TBS ginger thinly sliced
1 TBS garlic thinly sliced
1 tsp. salt
Place the fish in a skillet and add the water. Scatter the ginger and garlic in the pan. Cover and bring to a slow simmer. Steam for about 15 minutes or until the fish is completely cooked through.
Place the steamed fish in a plate with a slice of sweet potato and steamed choice of greens. Ladle some Miti over the fish and serve. Enjoy!
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