To prepare the marinade for fish. Fresh herbs (coriander, Basil or parsley to taste, I have a billet from a mixture of greens, punched in a blender) finely chopped. Mix well soy sauce, herbs, olive oil, 1st. L. lemon juice (or lime), passed through the press garlic, a pinch of mixed spices.

I picked up 2 carcasses of a species of tuna, each weighing 400g. Fish to gut, wash, dry, make a few shallow cuts. Fish definitely need to acidify, a sprinkle of lemon juice or vinegar. Season with a little salt. Liberally brush cooked marinade inside and outside. Leave to marinate for 1 hour. Fish bake in a greased or silicone Mat at 200 degrees for about 30 minutes, focusing on the size of the fish and the possibility of the oven, until light Golden brown on each side. Turning the fish again to lubricate the remains of the marinade to prevent drying.

To prepare the necessary for the sauce products. Tomato and a piece of ginger RUB on a fine grater, greens, onion and garlic finely chopped. Take peanut butter without any additives. I cook the pasta itself. To do this, fry the peanuts on a dry pan and grind with the blender bowl for dry foods into a paste. The pasta I cook a lot at a time (but in this case was milled with an industrial mill per minute, just from a neighbor so worth it), as it is well stored in normal conditions outside the refrigerator. You can use this paste to prepare different desserts. We have just added to this paste, melted chocolate and spread on sandwiches for hungry students ready.

Peanut butter diluted with a fork, gradually adding about 1/2 Cup of water until the consistency of liquid sour cream and to avoid lumps.

In a small saucepan, to stew with soy sauce, onion, garlic and tomato with ginger. Usually stir fry everything in butter, but I basically don't use oil in cooking this sauce, as the nuts contain enough oil. Fry a couple of minutes.

Add diluted peanut butter, coconut milk (should not substitute coconut milk for the cream, it is better to do without it), a little water, cook, stirring occasionally and reducing the heat to low, 7-10 minutes. Add the freshly ground mixture of peppers and salt to taste. The sauce thickens quickly, depending on desired thickness of sauce for not a lot of pour hot water. The sauce is ready. Fish serve sauce separately. If beef, then boiled until cooked small pieces of meat to add to the sauce for a few minutes until tender. The meat soaked with gravy and is very tender. And during lent just to use the sauce as gravy for the rice.