Add the coconut cream and cook until the sauce boils. Add the tamarind extract, stir then add salt. Cook for about four minutes, or until the sauce is thick. Pour the sauce onto the fish evenly ...

Pour in coconut milk and coconut cream, and simmer until flavors meld, about 5 minutes. Season with salt. Add fish and reduce heat to maintain a gentle simmer. Poach fish until nearly cooked ...

Wonderful in raw fish dishes, it is also great in fish parcels with Asian spices steamed on the barbecue. Add fresh coconut cream into baking, or whip with regular cream to serve with dessert.