1/4 cup coconut milk

2 tbsp soy sauce

2 1/2 tsp yellow curry powder

1 1/2 tsp turmeric

3 cloves garlic, minced

1 tbsp freshly grated ginger

1 tbsp brown sugar

1 tbsp fish sauce

2 fish collars

1 tbsp oil

Salt and pepper

3 tbsp creamy peanut butter

1 tbsp soy sauce

1 tbsp lime juice

2 tsp brown sugar

1 tsp freshly grated ginger

Step 1

To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.

Step 2

In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.

Step 3

In a large bowl combine the collars and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.

Step 4

Drain the fish from the marinade, discarding the marinade. Preheat the oven to 200’c. Brush with olive oil and bake on a non stick baking tray for 30 minutes. Serve immediately with peanut sauce.