3 tablespoons good-quality vegetable or coconut oil
1 onion, halved and sliced
Salt and pepper
One 2-inch piece fresh ginger, peeled and chopped
4 garlic cloves, peeled and chopped
1cup fresh cilantro, tough stems removed
1 jalapeño, seeded if you like and sliced, or to taste
2 teaspoons ground cumin
One 14-ounce can coconut milk
1 1/2pounds sturdy white fish fillets (like striped bass, halibut, or catfish), skin removed
2 limes, quartered
Instructions
Put the oil in a large pot over medium heat. When it’s hot, add the onion, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 5 to 8 minutes.
Meanwhile put the ginger, garlic, cilantro, jalapeño, and cumin in a food processor with a large pinch of salt and pepper. Pulse until minced but not pureed. Add the mixture to the onion and cook, stirring, until fragrant, 1 or 2 minutes.
Pour in the coconut milk and stir until combined. Bring the mixture to a gentle bubble (not a rolling boil). Nestle the fish fillets in among the vegetables. The liquid should almost submerge the fish; if not, add a little water. Adjust the heat so the liquid again bubbles gently, cover, and cook until the fish is just cooked through, 5 to 10 minutes. Taste, adjust the seasoning, and serve hot, with the lime quarters.