kakan fish cutting

Clean and gut the whole fish, then rinse under cold water.

Pat the fish dry with paper towels and score the flesh on both sides.

Squeeze lemon juice over the fish, ensuring it coats the inside and outside.

Blend garlic, ginger, and green chilies into a paste.

Rub the paste all over the fish, including inside the cavity.

Chop onions, tomatoes, and bell peppers into small pieces.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Stir in tomatoes and bell peppers, cooking until softened, about 5 minutes.

Add cumin, coriander, salt, and black pepper, stirring to combine.

Pour in coconut milk and bring to a simmer.

Carefully place the fish into the skillet, spooning sauce over it.

Cover and cook for 15-20 minutes, basting occasionally, until fish is cooked through.

Check for doneness; the flesh should flake easily with a fork.

Garnish with fresh herbs and lime juice before serving.

Spice Level:

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