Ingredients:

• 2 Trevally Fillets cut into halves
• 2 cups coconut cream
• 2 cloves garlic, chopped and crushed
• 
1 onion, diced
Lemons/limes slivers/zest/wedge/slice

• Fresh ginger slivers
• 
Seasoning ( fresh ground pepper, salt,)
• 
1 Banana, sliced
• 1 Kumara, peeled and sliced thin
• 1 Small Taro, peeled and sliced thin
• 1lt Vegetable oil
• (Any white fish such as Mahimahi, Parrot, Paara, Snapper, Cod, Alfonsino can be used)

1
In heavy pan heat small amount oil and sauté ½ diced onion and 1 chopped garlic clove till soft, add taro and kumara. Cover with 1 cup coconut cream and season with salt and pepper. Allow to simmer till tender. Add more coconut cream or coconut milk to thin down as needed. Top the dish with sliced banana, finish with a squeeze of lemon juice and keep warm.

2
For the fish fillets add oil to a clean pan, sweat the remaining diced onion and crushed garlic. Rub trevally fillets with salt and pepper, place into pan and top with 1 cup coconut cream and a little water, cover with lid bring the liquid to a slow simmer. Depending on the thickness of the fillet it should take about 5 minutes to cook thru.

3
Heat oil in small pot and fry to crispy tablespoon each of fresh ginger and lemon/lime skin or any fresh citrus zest.
By now the fish fillets should be moist. You can allow the coconut cream in fish to burn a little as this gives it a wonderful burnt coconut scent and flavour.
Plate-up. In a warm large dinner plate, spoon kumara, taro and banana to the centre, place trevally fillets on top and spoon all the jus over to spill onto the rest of plate.
Garnish. Sprinkle crispy slivers of ginger, lime and lemon zest onto fish with freshly ground pepper.
The taste of this dish is very satisfying. It is subtle and can encourage you to give fish its rightful place in your dietary habits.