- 2 tsp vegetable oil
- ¼ onion, sliced
- 100g/3½oz okra, sliced lengthways
- 2 tbsp white wine
- 1 tbsp tomato purée
- 1 tbsp honey
- pinch chilli flakes
- salt and freshly ground black pepper
- 1 tbsp butter
- ¼ fresh coconut, flesh sliced thinly
- 2 tbsp white wine
- 2 tbsp coconut milk
- 3 tbsp double cream
- salt and freshly ground black pepper
- small handful fresh basil leaves, torn
- 1 tbsp vegetable oil
- 1 fillet red snapper, skin on
- 100g/3½oz rice, cooked according to packet instructions, to serve
- For the spicy okra, heat the oil in a pan and fry the onion until soft. Add the okra and white wine and simmer until reduced by half.
- Add the tomato purée, honey and chilli flakes and simmer for five minutes, or until the okra is soft. Season, to taste, with salt and freshly ground black pepper.
- For the coconut and basil sauce, heat the butter in a small pan. Add the fresh coconut and white wine and simmer until the wine has reduced by half. Add the coconut milk and double cream and season with salt and freshly ground black pepper. Add the basil and stir. Set aside and keep warm.
- For the snapper, heat the oil in a frying pan and fry the snapper on both sides until cooked through and the skin is crisp.
- To serve, place the rice onto a serving plate and top with the fish. Drizzle over the sauce.