Cut the fish in half and sprinkle inside
and out with the lemon juice. Season with the garlic granules and salt
and pepper and set aside to marinate for a few hours.
Heat a little oil in a large frying pan.
Pat away the excess lemon juice from the fish, fry in the oil for 10
minutes, turning once. Set aside.
To make the sauce, place the water in a
saucepan with the slices of ginger, bring to the boil and simmer until
the liquid is reduce to just over 1.25 cups. Take out the ginger and
reserve, then add the creamed coconut to the pan and stir until the
coconut has melted.
Heat the oil in a wok or large pan and fry
the onion and garlic for 2-3 minutes. Add the reserved ginger and
coconut stock, the chili and coriander, stir well and then gently add
the fish. Simmer for 10 minutes, until the fish is cooked through.
Transfer the fish to a warmed serving plate, adjust the seasoning for
the sauce and pour over the fish. Serve immediately.
