Brazilian Fish Moqueca with Coconut Rice
Fish chunks simmered in palm-oil onion, red pepper, garlic, paprika, tomatoes and coconut milk served with coconut rice.
- 400 g white fish fillets
- 150 g basmati rice
- 400 ml coconut milk
- 1 piece red pepper
- 1 piece onion
- 2 pieces tomatoes
- 3 pieces garlic cloves
- 2 pieces lime
- 2 tbsp palm oil
- 30 g fresh coriander
- 1 tsp paprika
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Add to a shopping listHow the shopping list works →- Step 1
Cut fish fillets into large chunks and marinate with lime juice and salt for 15 minutes
- Step 2
Cook basmati rice in 200ml coconut milk and 100ml water for 12 minutes until tender
- Step 3
Slice onion and red pepper, dice tomatoes, and mince garlic
- Step 4
Heat palm oil in a large pan over medium heat
- Step 5
Sauté onion and red pepper for 5 minutes until softened
- Step 6
Add garlic and paprika, cook for 1 minute until fragrant
- Step 7
Stir in diced tomatoes and cook for 4 minutes until broken down
- Step 8
Pour in remaining coconut milk and simmer for 5 minutes
- Step 9
Gently add marinated fish pieces and cook for 6-8 minutes until just cooked through
- Step 10
Season with salt, pepper and lime juice to taste
- Step 11
Garnish with fresh coriander and serve with coconut rice
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