Today, I want to take you to the wild coasts of Mozambique, whose cuisine is marked by Portuguese and indigenous influences. This dish is a real favorite of mine: sea bream in coconut milk, inspired by the traditional Peixe com Coco . Imagine a fish gently simmering in a creamy coconut milk sauce with the zest of lime and the warmth of spices. It's both healthy and fragrant, perfect for pleasing my friends. And the cherry on top? This recipe is naturally gluten-free and can be served with rice or cassava for a complete meal. So, put on your apron and let's head off for a little stopover in Maputo!

Sea bream with Mozambican coconut

Mozambique

Print the recipe

Pin Recipe

Preparation time: 10 minutes Cooking time: 20 minutes Total time 30 minutes

Difficulty: Intermediate Servings: 4 Special regime:

Naturally gluten-free

Ingredients

Portions

• 2 sea bream or 4 sea bream fillets

• 400 ml of coconut milk

• 2 cloves of garlic, chopped

• 1 medium onion, sliced

• 1 red chili pepper, finely chopped (optional)

• 2 limes (juice only)

• 1 tsp of paprika

• 1 bunch of fresh coriander, chopped (or parsley)

• 2 tablespoons of olive oil

• Salt and pepper to taste

Preparation

1. Preparing the fish: If using whole sea bream, clean them and remove the entrails. Otherwise, ensure the fillets are ready to use. Drizzle them with lime juice, then season with salt, pepper, and paprika. Let them marinate for about 15 minutes.
2. Cooking the aromatics: In a large pan, heat the olive oil over medium heat. Add the sliced ​​onion, chopped garlic and red chili pepper, then sauté for 3 to 5 minutes until the onions are translucent.
3. Cooking the fish: Add the sea bream or sea bream fillets to the pan and brown them lightly on each side for 2 to 3 minutes.
4. Adding the coconut milk: Pour the coconut milk into the pan, making sure to cover the fish completely. Simmer over low heat for about 10 to 15 minutes (5 to 8 minutes for fillets), basting with the sauce occasionally, until the fish is cooked through and the sauce has reduced slightly.
5. Finishing touch: Sprinkle generously with freshly chopped coriander before serving.
6. Serving: Serve the sea bream with coconut piping hot, accompanied by rice or cassava for a traditional Mozambican meal.

Note

Trick :

For an even more local touch, add some chopped bell pepper or tomato to the sauce for extra texture. Adjust the amount of chili pepper to suit your taste for spicy food.

Keywords: sea bream with coconut, African sea bream recipe, World cuisine, exotic fish dish, coconut milk, gluten-free recipe, Mozambique specialty, royal sea bream, healthy African cuisine.

Rate this recipe