spicy fish, caribbean-style

Cut the fish into 2- to 3-cm cubes and marinate them with salt, pepper, and lemon juice. Finely chop the garlic, onion, ginger, and chili pepper. In a large saucepan, sweat them, then add the turmeric and coconut milk. Cook for 5 minutes. Add the fish pieces and the Mount Gay® rum. Cook for 2 minutes, covered. Turn off the heat and let the dish finish cooking slowly as residual heat.

Serve in a bowl, topped with its juices, with a little white rice on the side.
Garnish with a few slices of finely chopped scallions.