On the Kenyan coast, the local population, especially those of distant Arab origin, have always used to season fish with spices.
It's also a way of enhancing its freshness, the scent of the sea it releases, and of bringing it into contact with the many suggestions of the palate and the sense of smell at a low price.
This is the case with the fillet of snapper with coconut and ginger.
The snapper, which can be white or pink tending towards red (more valuable) is very similar to the snapper, belonging to the same family (Lutjanus) although not to the same subgenus.
The one from the Indian Ocean has a tender flesh that does not require long cooking. The recipe is very simple and can be made even more appealing by using a sprinkling of fish masala or even a classic curry.
The ideal accompaniment for this dish is basmati rice, or even the local leafy vegetable (mchicha, sukuma wiki), finely chopped and sautéed with a clove of garlic.

INGREDIENTS FOR 4 PEOPLE  

800 g red or white snapper
250 ml coconut milk
1 lemon
1 small onion
Fish masala or curry
EVO oil (local ricotta uses seed oil or clarified butter)
fresh parsley or coriander
1 teaspoon of flour
a small piece of fresh ginger
salt
PREPARATION:

First, cut or have cut four fillets from the snapper, making sure there are no bones.
In a bowl, squeeze the juice from the lemon, add a little salt and extra virgin olive oil or seed oil and place the fish fillets in the bowl to marinate in the fridge for about an hour.
Chop up the onion and brown it in a large frying pan with some olive oil or clarified butter.
Add the finely grated ginger, a sprinkling of pressekte spices, salt and finally the coconut milk to the pan and let it all cool down, creating a kind of sauce.
Drain the snapper fillets from the marinade and then lightly bread them in flour. Fry the snapper fillets in another frying pan with extra virgin olive oil or clarified butter and when cooked, serve with the coconut and ginger sauce. Serve your snapper fillet with coconut milk and ginger fresh from the pan with the side dish of your choice (we always recommend a little basmati rice).
Total preparation and cooking time: half an hour at the most.