Palumalau Sosi Pe'epe'e (Fish in Coconut Sauce)
Palumalau Sosi Pe'epe'e that's what it is called in Samoa... a whole roasted fish in coconut sauce.
2 Whole Fish (snapper) - scaled and gutted, then pat dry
juice of 1 lemon
1 can of coconut milk
2 stalks of lemongrass -coarsely chopped
2 kaffir lime leaves - coarsely chopped
2 garlic - chopped
2 tablespoon of mince ginger ( I used bottled mince ginger)
1 cup of chopped fresh coriander
1 tablespoon of masala spice
3 tablespoon of fish sauce
extra chilli -optional
lime wedges and slices to serve
Rub the fish with some salt and lemon juice. Put it aside.
Mix coconut milk, lemongrass, garlic, ginger, lime leaves, cilantro and fish sauce into a blender. Blend well. Cut 3 or 4 diagonal slashes on each side of the fish. Rub the coconut spice mix all over the fish and inside the gut cavity. Cover with plastic wrap and refrigerate for an hour.
Preheat the oven to 375F.
Remove the plastic wrap and bake for 30-35 minutes or until the fish is cooked (the eyes goes opaque and flesh pulls away easily from the bone).
Leave it to cool for 15 minutes.
Carefully lift the fish to another platter, drizzle some of the coconut sauce over the fish and pour the remaning sauce into the gravy boat.
Garnish the fish with lime wedges, lime slices and fresh coriander.