1lb fresh local Cusk (filleted)
1 can coconut milk (13.5 oz)
1 Tbsp coriander seeds (whole)
1 tsp fenugreek (whole)
1 dash of chili flakes
4-5 slices fresh ginger
1 large carrot
½ red onion
2 cloves garlic, minced
1 T fresh ginger, minced
¾ cup white wine (I used a sauvignon blanc)
Place coriander seeds and fenugreek seeds in pan and toast on medium heat until lightly browned.
In a bowl, mix together coconut milk, toasted coriander, fenugreek, chili flakes, and ginger. Submerge filleted cusk in mixture and let sit for 30-45 minutes.
Julienne the carrot, onion, and scallions.
In a large skillet add ginger and garlic and let infuse for a few minutes.
Add in the carrot and red onion.
Pour in the wine and cover.
Let steam until vegetables are starting to soften.
Remove fish from coconut milk, removing any seeds or ginger pieces, and let sit on paper towels.
Place fish on top of the vegetables. Season. Cover with scallions.
Cover and let cook a few minutes
Remove cover. Add butter. Spoon the cooking liquid over the fish until cooked through.
Once opaque/white in color, remove from heat….serve….and enjoy!