Katdijo

Katdijo
4 – 6 medium size fish (baked)
1 large onion
1 clove garlic
1 tablespoon oil
1/2 cup grated yellow ginger
21/2 coconuts grated
2 – 3 cups water
salt and pepper to taste
1 lb. vegetables (green leaves and eggplants are recommended)
Arrange fish in a casserole dish. Parboil vegetables; drain and arrange
on top of fish. Set aside.
Place grated coconut and yellow ginger in a bowl and mix. Add water
and squeeze together several times within the bowl. Squeeze out milk into
another container and set aside. Saute onions and garlic in a two-quart sauce
pan. Stir for about one to two minutes. Pour coconut milk in the saucepan
and bring to boil. Remove from heat and pour over fish and vegetables and
serve.
Note: Very high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.