Recipe from www.laylita.com
Ingredients:
1kg lbs fresh fish fillet, cut in medium size chunks
¼ cup lime juice, from about 2 limes
Juice from 2 oranges
4 garlic cloves, crushed
1 tsp cumin powder
1 tsp paprika
1 tsp ground coriander seeds
2 tbs canola oil
1 medium sized onion, diced
2 yellow bell peppers, diced
4 , peeled and chopped
1 can of coconut milk
3 tbs cilantro, finely chopped
Salt to taste
Side dishes – rice and fried ripe plantains
¼ cup lime juice, from about 2 limes
Juice from 2 oranges
4 garlic cloves, crushed
1 tsp cumin powder
1 tsp paprika
1 tsp ground coriander seeds
2 tbs canola oil
1 medium sized onion, diced
2 yellow bell peppers, diced
4 , peeled and chopped
1 can of coconut milk
3 tbs cilantro, finely chopped
Salt to taste
Side dishes – rice and fried ripe plantains
Method
- Mix the lime juice, orange juice, crushed garlic, cumin, paprika, coriander powder and salt in a small bowl.
- Marinate the fish chunks for 1 – 2 hours.
- Heat the oil to prepare a refrito or base for the sauce, add the diced onions, tomatoes, bell peppers and salt, cook for about 5 minutes on medium heat.
- Add the coconut milk to the refrito, mix it in well and cook for about 10 minutes, if you prefer a thicker sauce you can thicken the sauce by adding ½ tsp of corn starch.
- Add the fish fillets, cover partially and let simmer for about 20-25 minutes.
- Sprinkle with cilantro and serve with rice and fried ripe plantains (if you like to!).
2 comments:
The coconut sauce sounds wonderful!
Susy, This recipe looks SOOO delicious! I'm slowly using a bit more coconut milk in my cooking. I would love to try it as it doesn't look complicated at all....and I LOVE fish:)
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