Moqueca de Peixe (Brazilian-style fish)
Mocca in a casserole dish, in palm oil and coconut milk. In some regions, such as Bahia, an even more traditional version is to cook the fish in banana leaves, which intensifies the aromas while maintaining soft and fragrant cooking. This recipe is ideal for an exotic gluten -free dinner.
Ingredients
- 600 g white fish fillets (cod, tilapia, etc.)
- 1 medium onion, finely chopped
- 2 tomatoes, diced
- 1 red pepper, cut into thin strips
- 2 cloves of garlic, chopped
- 200 ml coconut milk
- 2 tbsp palm (or coconut oil, or olive oil)
- 1 lime (juice)
- Salt and pepper to taste
- Banana leaves for wrapping (or parchment paper)
Preparation
- Preheat the oven to 180°C. or use your steamer.
- In a large bowl, toss the fish fillets with lemon juice, salt and pepper. Leave to marinate for 10 minutes.
- Heat the oil in a pan and fry the onion, garlic, tomatoes and pepper until soft.
- Add the coconut milk and bring to the boil, then reduce the heat and simmer for 5 minutes.
- Place a portion of the vegetable mixture on a banana leaf, then place a fish fillet on top. Wrap carefully and repeat for all fillets.
- Place the wrapped banana leaves in a baking dish and bake for 20-25 minutes, until the fish is cooked. Or use your steamer for 20 minutes.
- Serve hot with white rice.