“This is a superb dish. Subtly-spiced, quality fish, lifted by the crispy topping.
A useful hack is to pour a little thick coconut milk over it and allow it to dribble down the sides immediately before cooking—this moistens the fish and adds a little extra coconut flavour without being excessive (add the crispy topping after the coconut milk). This hack requires a bit of extra cooking time, but is rewarded by delicious succulence. Go to heaven with a bottle of slightly sweet Kabinett Riesling from the Mosel—Dr Loosen’s screwcapped version can be obtained at Dan Murphy,”
