Pescado Con Coco
This flavorful seafood dish boasts a rich coconut milk and herb-infused sauce that elevates each bite with a perfect blend of spices. Marinated fish and seafood are cooked to perfection in a pan, ensuring a medley of textures and tastes while serving as the perfect complement to a side of fluffy white rice or potatoes.
— Constant Cookbook
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
Instructions
- 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
- sauce:
- Saute the minced garlic and onions in a deep pan
- Add the coconuts then allow them to roast
- Add lime juice and sugar then reduce
- Add coconut milk then simmer for 10 min
- add the peppers & chilli then simmer for another 10 min
- add herbs and seasoning
- pan fry the sea-bass fillets until the skin is golden brown and crispy, turn the fish then add the shrimps and mussels.
- add the sauce and boil for 10 minuets allowing the fish and seafood to to be stewed
- serve the fish dish with white rice or potatoes
Yield
Serves 4
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