Ikan-kabau (coconut fish)

Instructions

1. Cut the fillets into large pieces, squeeze over the juice of one lime, season lightly with salt and leave to rest for 10 minutes.
2. Finely slice the onions and garlic, and dice the chili and tomato.
3. Heat the oil in a saucepan and fry the onions, garlic and chili over medium heat for 5 minutes, until soft.
4. Add the tomato and turmeric, then pour in the coconut milk and grated coconut. Bring gently to a simmer.
5. Lay the fish pieces in the sauce, cover and simmer gently for 10 to 12 minutes without stirring, until the fish flakes easily with a fork.
6. Off the heat, stir in the zest and juice of the second lime, adjust the seasoning and serve piping hot with the rice.