Hands-On Time: 15 minutes
Total Preparation Time: 45 minutes

Suggested Accompaniments
Basmati Rice
Sautéed Zucchini

6 cloves garlic, peeled
1/2 cup unsweetened coconut flakes
2 tablespoons ground cumin
2 teaspoons ground turmeric
1 teaspoon freshly ground black pepper
6 (4-ounce) wild striped bass fillets, skin on and 1 1/2 to 2- inches thick
Sea salt
3 tablespoons canola oil
2 white onions, sliced thinly
1 fresh green chile, mild-to-moderately hot, including seeds, such as a Calistan (aka a finger hot) but a jalapeno will do
5 cups fish stock
1 (12-ounce) cans coconut milk (recommended: Chaokoh brand)
2 teaspoons cider vingar
3 cups Cauliflower florets

Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary. Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper.

Season the fish with salt and let stand for 10 minutes.

Heat the oil in a large pot over medium heat. Add the onions, chile and cook, stirring frequently, until they’re softened but not browned, 5 to 7 minutes. Add the garlic-coconut paste and cook, stirring often, 4 minutes. Add the fish stock and simmer the sauce for 15 minutes. Add the coconut milk and vinegar and simmer for 6 minutes Add the bass and the cauliflower to the sauce bring up to a boil, and cook between 5-9 minutes.