- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 400 kcal
Quick summary
“Chefs' Challenge: This moqueca is a tasty fusion of tropical flavors, combining the mild flavor of the fish with the creaminess of coconut milk. It is a quick and delicious recipe that makes the everyday meal a gourmet experience.”
What you need to know
- Easy to prepare and quick, ideal for quick meals on the weekend.
- The tropical flavor combination is perfect for those who appreciate a healthy and tasty meal.
- The final result is a delicious and nutritious Moqueca.
Ingredients
Main
- 800g fish fillet (snook or grouper)
- 2 limões (suco)
- 3 tablespoons of palm oil
- 1 large onion, chopped
- 2 tomates maduros picados
- 1 red bell pepper, chopped
- 200ml of coconut milk
- 1 bunch fresh coriander
- Salt and pepper to taste
Instructions
Principal
- In a bowl, season the fish fillet with lemon juice, salt, and pepper. Let marinate for 15 minutes.
- Heat the dendê oil in the pan and saute the onion until it is translucent.
- Add the bell pepper and tomatoes and cook until they are soft.
- Place the fish in the pot, add the coconut milk, and mix gently.
- Let cook over medium heat for about 20 to 30 minutes, always with the pan covered.
- Add the chopped cilantro and adjust the salt, mixing well before serving.
Chef's tips
- For a creamier result, use full-fat coconut milk instead of coconut milk.
- Season the fish with chopped cilantro to give an extra touch of flavor.
- For a more intense flavor, use black pepper instead of pepper instead of black pepper.
Variations
- For a healthier version, use grilled fish instead of baked fish.
- For a more traditional version, remove the cilantro and use only coconut milk for a creamier texture.
- For a spicier version, add a little black pepper to the coconut milk.
Substitutions
- For those who cannot or do not wish to use palm oil, use olive oil instead.
- Replace the cilantro with minced garlic for a more traditional version.
- Use cherry tomato instead of ripe tomatoes for a fresher version.
How to store
Serves best when hot. Without preservatives, it can last up to 2-3 days at room temperature.
Can it be frozen?
Do not freeze. Coconut milk can melt and stain the dish.
What to serve with
- Serve with white rice or farofa to add more texture to the meal.
- Combine with fresh green leaf salad for a touch of green.
Frequently asked questions
Should I use grilled or roasted fish?
You can use grilled or roasted fish, depending on your preference.
How do I make the coconut milk melt more easily?
To facilitate the melting of the coconut milk, just leave it at room temperature for a few minutes before adding it to the fish.
What to do if the fish is too salty?
If the fish is too salty, remove some salt from the seasoning and adjust the salt as necessary.
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