Samaki wa Kupaka

Preparation

1. Rub the gutted and scaled fish with salt, black pepper, minced garlic, and minced ginger, working the seasonings into the cavity and over the skin of the fish. Let the seasoned fish sit for 10 minutes at room temperature to allow the flavors to penetrate.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, then carefully place the seasoned whole fish in the hot oil. Fry for 6-8 minutes per side until the skin is crispy and golden brown and the fish is cooked through. The fish should be opaque when flaked with a fork. Remove the grilled fish from the skillet and set aside on a plate.
3. In the same skillet (without cleaning it), add the finely chopped onion to the remaining oil and cook for 4-5 minutes, stirring occasionally, until softened and golden. This will deglaze the pan and incorporate the fish flavors.
4. Add the coconut milk to the skillet with the softened onions, stirring well to combine, then bring to a simmer over medium heat. Simmer uncovered for 8-10 minutes, allowing the coconut milk to reduce slightly and thicken.
5. Add the fresh lime juice to the creamy coconut sauce and stir well, then gently place the cooked fish back into the sauce, being careful not to break it apart. Simmer gently for 5-7 minutes to allow the fish to absorb the coconut sauce flavors and the sauce to coat the fish completely. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped cilantro if desired and serve hot with white rice or ugali.