Ling Cod with Dr. Swami and Bone Daddy’s Bloody Mary Sauce & Coconut Rice

1 tbsp olive oil
2 large onions
4 cloves garlic minced
1 1litre bottle of Bone Daddy & Dr Swami Bloody Mary Mix
Grated rind and juice of one lemon
1 tsp sugar
( If you like a spicy sauce add 2 tbsp Worcestershire sauce and 1 tsp Tabasco sauce)

Add after sauce has thickened

1shot vodka for the sauce and one for you
1/2 C. cream
4 sticks celery
Ling fillets cut into four portions

2 1/2 C. rice
1 C. coconut cream

Preperation

1. Cook rice by your favorite method. When cooked, but still steaming, stir in one cup of coconut cream. Replace the lid and leave to absorb for five minutes.
2. Meanwhile, gently sauté the onions and garlic in the oil until translucent, add all other sauce ingredients.
   Bring to the boil and simmer for 15 minutes uncovered. This will reduce and slightly thicken the sauce.
3. Add the vodka, cream and celery in the center of the pan and bring to simmering point—do not stir.
4. Gently slip the fillets into the pan and simmer for six minutes or until the fish is just cooked.
5. Serve fish fillets on a mound of coconut rice in a bowl, surrounded by a ladle-full of the Bloody Mary sauce.
   Serves 4