Prepare 3 cups COCONUT CREAM
In a 12-inch skillet (electric if possible):
Sauté: 1 Ib. ONIONS, thinly sliced
1 tsp. SALT
1/2 tsp. BLACK PEPPER
1 tsp. CRUSHED RED PEPPER or few drops TABASCO in
4 oz. BUTTER until soft but not brown.
Cut in halves 4 1-lb WHOLE FRESH FISH (trout, sea bass, pike, etc.), cleaned, with heads removed.
Season with salt and pepper.
Sauté fish in the butter mixture for 1 minute on each side.
Pour the coconut milk over the fish.
Cover tightly and simmer gently for 10 minutes.
Remove cover and baste constantly until fish is done and sauce has thickened to a cream consistency (about 10 minutes).
Lay fish out on a platter with a spatula and pour the sauce over it.
Serve with Foo-Foo (Fu-Fu). Yield: 8 portions