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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 1
    marinate 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 2
    sauce:
  • STEP 3
    Saute the minced garlic and onions in a deep pan
  • STEP 4
    Add the coconuts then allow them to roast
  • STEP 5
    Add lime juice and sugar then reduce
  • STEP 6
    Add coconut milk then simmer for 10 min
  • STEP 7
    add the peppers & chilli then simmer for another 10 min
  • STEP 8
    add herbs and seasoning
  • STEP 9
    pan fry the sea-bass fillets until the skin is golden brown and crispy, turn the fish then add the shrimps and mussels.
  • STEP 10
    add the sauce and boil for 10 minuets allowing the fish and seafood to to be stewed
  • STEP 11
    serve the fish dish with white rice or potatoes
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