pescado con coco
- Preparation and cooking time
- Total time
- 12 hour marination
- More effort
- Serves 4
Ingredients
- Chopped coriander 5 tbsp
- 5 tsp Chopped parsley
- 1/2 tbsp salt
- 2 cloves crushed garlic
- 2 tbsp Lime juice
- 2 tbsp Olive oil
- 1 onions diced
- 1/2 tbsp Chopped green chill
- 500 ml Coconut milk
- 250 ml Double cream
- Roasted coconut powder 50g
- 1 1/2 tbsp Sugar
- 8 fillets sea bass fillets
- 12 prawns size 8-12
- 12 mussels
Method
- STEP 1marinate the fish and seafood in some lemon juice, olive oil, crushed garlic and some ginger, then cover them and leave in the fridge for 12 hours
- STEP 2sauce:
- STEP 3Saute the minced garlic and onions in a deep pan
- STEP 4Add the coconuts then allow them to roast
- STEP 5Add lime juice and sugar then reduce
- STEP 6Add coconut milk then simmer for 10 min
- STEP 7add the peppers & chilli then simmer for another 10 min
- STEP 8add herbs and seasoning
- STEP 9pan fry the sea-bass fillets until the skin is golden brown and crispy, turn the fish then add the shrimps and mussels.
- STEP 10add the sauce and boil for 10 minuets allowing the fish and seafood to to be stewed
- STEP 11serve the fish dish with white rice or potatoes