Red mullet and coconut loaf
Instructions:
- 225g/8oz red mullet fillets, skinned and finely chopped
- 2 small tomatoes, finely chopped
- 2 green peppers, seeded and finely chopped
- 1 onion, finely chopped
- 1 fresh red chilli, finely chopped
- 150g/5oz fresh breadcrumbs
- 600ml/1pt coconut milk
- salt and freshly ground black pepper
- For the sauce
- 125ml/4fl oz tomato ketchup
- 1 teaspoon hot pepper sauce
- 1â„4 teaspoon hot mustard
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Mix the red mullet with the tomatoes, peppers, onion and chilli. Stir in the breadcrumbs and coconut milk. Season with salt and pepper.
- Grease and line a 500g/1lb 2oz loaf tin, and add the mullet mixture. Bake for 1–11â„2 hours until set.
- To make the sauce, mix together all the sauce ingredients until smooth and creamy.
- To serve, cut the loaf into slices and serve hot or cold, drizzled with the sauce.