Good Friday Lunch - Safi (Rabbit Fish) in Coconut Cream

The idea is really to make the usual "Ginataan" where the fish is simmered in rice washing, dried kamias  and salt.  Kamias is a local fruit which can be eaten fresh dipped in salt. This is often used also in our province in Batangas, Philippines as a souring agent when cooking fish.

At this time however, I have been inspired to make a somewhat Thai version of the recipe after the Chicken in Red Curry I have made a few weeks back, but which I don't think I've already written here. I'll get to that another time :). I have also made an adaptation from Ms. Connie's Labahita with Spicy Coconut Cream Sauce .

Ingredients:
4 large Safi (about 1kg each)
1 cup flour
1/2 cup cooking oil
6 cloves garlic, minced
ginger, about an inch size and sliced thinly
2 stalks lemongrass, finely chopped
1 large tomato, wedged
2 green chilies sliced and seeds removed
3 dried kaffir (lime) leaves
4 cups coconut milk (if using fresh, separate the first extract from the second extract. keep the first extract and add only on the last 5 minutes of cooking)
2 tbs fish sauce
1 tbs coconut vinegar
salt and pepper to taste

Method:
Season fish with salt, dredge with flour and fry. Don't overcook to crisp, just enough that a crust forms on the skin of the fish. Drain on paper towels, transer into serving plate and set aside.
Transfer about 2tbs of the oil used in frying unto the saucepan. Add the garlic, ginger, lemongrass and lime leaves and cook until fragrant.
Set the heat to low and add the fish sauce and vinegar, let cook for about 2 minutes without stirring. Then add the coconut cream (if using freshly extracted cream, add the second extract first and simmer). Adjust heat to medium to bring it to boil then add the first extract to thicken the sauce.
Turn off the heat and pour over the fish. Serve with steamed rice. Enjoy!