Braised fish in coconut sauce

Finely chop the ginger. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper into strips. In a bowl mix the ginger, red pepper, garlic, turmeric, coriander, curry paste, the lemon juice and a pinch of salt. Rub the fish in with the mixture and marinate covered in the refrigerator for 30 minutes.

Heat the oil in a frying pan with non-stick coating and fry the onion for 3 minutes. Add the fish and cook on low heat for 2 minutes per side. Add the coconut milk, place the lid on the pan and let the fish stew for another 4 minutes. Serve the fish in the sauce.