1/3 to 1/2cupto 1/2 c. of fish broth(see how to make)
Rinse and pat the fish dry with a kitchen towel.
Score the fish (skip if using fillets). Rub generously with salt and pepper. Dredge in flour and shake off the excess.
Heat the cooking oil. Fry the fish until crisp and golden. Set aside.
Pour off the cooking oil, leaving only about two tablespoonfuls.
Saute the onion and tomatoes until softened. Add the garlic. Continue sautéing for another half a minute.
Add the spinach puree and coconut milk paste. Cook, stirring, just until bubbly. Pour in enough broth to make a thick sauce. Taste. Add salt and pepper, as needed.
When the sauce is bubbly, add the fish in a single layer. Cook for half a minute, flip and cook for another half a minute.
Arrange the fish on a platter, spoon the sauce over and around them. Serve hot with rice.
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