Red mullet & coconut loaf
For the sauce
Preheat the oven to 200°C/400°F/Gas mark 6.
Mix the red mullet with the tomatoes, peppers, onion and chilli. Stir in the breadcrumbs and coconut milk. Season with salt and pepper.
Grease and line a 500g/1lb 2oz loaf tin, and add the mullet mixture. Bake for 1–1 1⁄2 hours until set.
To make the sauce, mix together all the sauce ingredients until smooth and creamy.
To serve, cut the loaf into slices and serve hot or cold, drizzled with the sauce.