Toast the desiccated and flaked coconut on
an oven tray in a slow oven at 150oC for 10 minutes or until
the coconuts are dark golden. Shake the oven tray occasonally. Heat up a
frying pan with the fish fillets, pepper, turmeric and lime juice. 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. Set
aside to cool slightly before flaking the fish fillet into pieces. Heat
up a frying pan over medium heat and dry roast the star anise, cumin
seeds, chili and cinnamon stick for about 5 minutes. Transfer to a food
process and grind to a fine powder. Heat a wok with oil, add the garlic,
spice powder, onion and stir-fry over medium to high heat for 10 minutes
or until the onion is softened. Add the coconut and fish to the wok.
Toss the fish in the pan for 5 minutes or until thorougly heated. Serve
hot with boil white rice.