Ilyō (salted fish in coconut sauce)

Instructions

1. Soak the salted fish in cold water for 12 hours, changing the water 3 times, until it is no longer too salty.
2. Drain the fish, remove the bones and roughly flake it into pieces.
3. Heat the coconut oil in a sauté pan and cook the sliced onions for 5 minutes over medium heat, until translucent.
4. Add the garlic, diced tomatoes and paprika, then simmer for 5 minutes, stirring.
5. Pour in the coconut milk and add the flaked fish and thyme. Let it simmer gently for 10 minutes, without boiling.
6. Season lightly with pepper, sprinkle with chives and serve hot with the rice.