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1
In a glass or stainless-steel container, combine the sole, lemon juice, and 1/2 teaspoon of the salt.
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2
Let marinate at least 10 minutes.
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3
In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne.
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4
In a large saucepan, heat the oil over moderate heat.
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5
Add the onion; cook, stirring occasionally, until golden, about 5 minutes.
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6
Add the tomato and cook, stirring occasionally, until soft, about 5 minutes.
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7
Add the coconut mixture, the jalapenos, the water, and the remaining 3/4 teaspoon salt and bring slowly almost to a simmer, stirring frequently.
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8
Add the fish and 1 tablespoon of the marinade.
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9
Bring to a simmer and continue simmering until the fish is just done, 1 to 2 minutes.
