Fish & seafood
Fish in Coconut Sauce
Fish fillets in a creamy coconut milk and pepper sauce.
Gluten-free
Ingredients
- 600 g white fish fillets
- 400 ml coconut milk
- 1 onion
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tomatoes
- 3 garlic cloves
- 1 lemon (juice)
- 2 tablespoons palm oil
- Salt, pepper and cilantro
Step-by-step
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- Marinate the fish with lemon juice, salt and pepper for 10 minutes.
- Add the onion, garlic and tomato: chop 4 sec/speed 5. Add the palm oil and sauté 5 min/120°C/speed 1.
- Place the sliced bell peppers in the mixing bowl over the sofrito.
- Add the coconut milk and carefully place the fish fillets on top.
- Cook 18 min/100°C/reverse/spoon speed without stirring to keep the fish intact.
- Sprinkle with cilantro and serve with white rice.
Tips
- Very similar to moqueca but quicker to prepare.
- Don't stir so the fillets stay whole.
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