- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 370 kcal
Quick summary
“Amazonian Delights: Moqueca de Peixe com Banana da Terra is a tasty and versatile recipe, perfect for those who seek regional flavors and a quick preparation. Besides being delicious, moqueca is a great option for serving at parties or when you don't want to prepare a complex dish.”
What you need to know
- Delight yourself with the unique combination of fish and plantain in the moqueca, resulting in a unique and tasty dish.
- Moqueca is a great alternative for those looking for regional flavors without having to complicate things.
- The preparation time is short, making the recipe a versatile option for different occasions.
Ingredients
Main
- 500g of fish fillet (preferably cumaru or other white fish)
- 2 ripe plantains
- 2 medium chopped onions
- 4 cloves garlic, minced
- 1 pimentão vermelho cortado em tiras
- 400ml of coconut milk
- 1 tablespoon olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- For a more intense flavor, add a little dendê oil to the sauté.
- If you prefer, use other types of fish, such as tilapia or sea bass.
- Plantain can be replaced by sweet potato for an interesting variation.
- Cook the moqueca over low heat to prevent the coconut milk from curdling.
- Let the recipe rest for a few minutes before serving; the flavor intensifies.
Instructions
Principal
- Start by marinating the fish fillets in lemon juice, salt, and pepper for about 20 minutes.
- Meanwhile, peel the plantains and cut them into slices of approximately 1 cm.
- Heat the olive oil in a large pan over medium heat and sauté the onions and garlic until golden.
- Add the bell pepper to the pan and cook for a few more minutes until it starts to soften.
- Place the fish fillets in the pan and cook them for about 5 minutes, turning them carefully.
- Add the plantain slices and mix gently with the other ingredients.
- Pour in the coconut milk and bring to low heat, letting it simmer for about 30 minutes.
- Taste and adjust the salt and pepper if necessary.
- Once the fish is cooked and the plantain is soft, remove from the heat.
- Decorate with chopped fresh cilantro before serving.
- Serve hot with rice and farofa on the side.
Chef's tips
- For a more intense flavor, add a little dendê oil to the sauté.
- If you prefer, use other types of fish, such as tilapia or sea bass.
- Plantain can be replaced with sweet potato for an interesting variation.
Variations
- Add tomato to the sauté to give additional flavor.
- Add some peas to the fish before baking for an extra touch of flavor.
- For a lighter version, replace coconut milk with whole milk.
Substitutions
- For a healthier version, use grilled fish instead of baked.
- Replace the coconut milk with whole milk.
- Use olive oil instead of another oil for a varied flavor.
How to store
We like to store the moqueca in airtight containers in the freezer for up to 3 months. When defrosting, just heat over low heat.
Can it be frozen?
It is not recommended to freeze moqueca, as the coconut milk can make the moqueca tough when frozen. When thawing, it is necessary to heat the moqueca over low heat until completely heated.
What to serve with
Moqueca is a great option to serve with rice and farofa, providing a combination of flavors and textures.
Frequently asked questions
Can you freeze moqueca?
It is not recommended to freeze moqueca, as the coconut milk can make the moqueca tough when frozen. When thawing, it is necessary to heat the moqueca over low heat until completely heated.
What type of fish is recommended for this recipe?
Fish fillet is the preference, but cumaru, tilapia, or sea bass are also good options.
How can I add more flavor to the sauté?
Add a little palm oil to give a more intense flavor.
Is it possible to replace the plantain with sweet potato?
Yes, the plantain can be replaced by sweet potato for an interesting variation.
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