Coconut milk mijoté

1. Drizzle the fish slices with lemon juice. Salt, pepper and let macerate for 30 minutes. Peel and mince the onions. Cut the tomatoes and pepper into small cubes.
2. In a frying pan, sear the fish slices on each side in an oil bottom for 2 minutes. To book.
3. In the same pan, brown the minced onions, the cubes of tomatoes and pepper for 3 minutes. Add the ginger, fish, coconut milk and saffron. Simmer for 10 minutes.
4. Fill your jars Le Parfait Super with the pieces of fish, cover with the sauce up to 2 cm from the edge. Close and then proceed to the heat treatment 90 minutes at 1200 ° C.

When tasting it, add a few strands of coriander.