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A Fijian dish of chunks of gurnard simmered in coconut milk with a bit of onion. Tastes great with a side of boiled taro root or kumara.
500g gurnard, diced into chunks
1 onion, sliced
salt and pepper, to taste
cayenne, to taste (optional)
400ml coconut milk
- Preheat oven to 180 degrees C.
- Place gurnard into an baking dish. Layer on the onion slices. Sprinkle on salt, pepper and cayenne. Pour over the coconut milk. Bake in preheated oven for 20 minutes.
- Serve with boiled taro or kumara.
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