2 large fish fillets (1.5 kg)
2 tablespoons of lemon juice
1 teaspoon of salt
For the filling
1 kg of shrimp with shells, cleaned or 500 g of shrimp without shells
1 medium onion (100 g), cut into pieces
2 cloves of garlic, mashed
1 piece of ginger (2 cm) or
1 tablespoon of ground ginger
2 slices of bread
1 teaspoon of red pepper sauce
1 teaspoon of salt
For the sauce
1/2 cup of coconut milk (120 ml)
1/2 cup of water (120 ml)
4 medium tomatoes (480 g), peeled and seeded
1 tablespoon of lemon juice
1/2 teaspoon of salt
2 large fish fillets (1.5 kg)
2 tablespoons of lemon juice
1 teaspoon of salt
For the filling
1 kg of shrimp with shells, cleaned or 500 g of shrimp without shells
1 medium onion (100 g), cut into pieces
2 cloves of garlic, mashed
1 piece of ginger (2 cm) or
1 tablespoon of ground ginger
2 slices of bread
1 teaspoon of red pepper sauce
1 teaspoon of salt
For the sauce
1/2 cup of coconut milk (120 ml)
1/2 cup of water (120 ml)
4 medium tomatoes (480 g), peeled and seeded
1 tablespoon of lemon juice
1/2 teaspoon of salt
Cut each fillet along its length with a sharp knife, without separating it
Dress with lemon juice and salt
Cover with plastic wrap and refrigerate for at least 12 hours
Prepare the filling: in a processor, blend all the ingredients until smooth
Spread half of the filling over one side of each fillet
Fold the other side over the filling and press well to form a sandwich
Arrange the fillets on a baking sheet or refractory mold and reserve
Prepare the sauce: in a processor, blend all the ingredients until smooth
Douse the fillets with this sauce, cover with aluminum foil, and refrigerate for the next day
Preheat the oven to 250°C (very hot) and bake the fish without removing the foil until it flakes apart when pierced with a fork (about 35 minutes)
Transfer to a serving dish and serve immediately.
