Spread the desiccated and flaked coconut on an oven tray
and toast it in a slow 150oC oven for 10 minutes or until it
is dark golden, shaking the tray occasionally.
Place the fish, pepper, turmeric and lime juice in a
frying pan, cover with water and simmer gently for 15 minutes or until
the fish flakes when tested with a fork.
Remove the fish fillets from the liquid and allow to
cool slightly before flaking it into pieces.
Dry-roast the star anise, cinnamon stick, cumin seeds
and chili in a frying pan over medium heat for 5 minutes.
Transfer to a food processor or a mortar and pestle and
grind to a fine powder.
Heat the oil in a wok, add the garlic, onion and spice
powder, and stir-fry over medium to high heat for 10 minutes or until
the onion is soft.
Add the fish and coconut to the wok.
Using 2 wooden spoons, toss the fish in the pan for 5
minutes or until heated through.