Sea bream with Mozambican coconut

Sea bream with coconut is a typical dish from Mozambique, a country located on the southeast coast of Africa, whose cuisine is marked by Portuguese and indigenous influences. This dish combines the richness of coconut milk with spicy and tangy aromas. The sweetness of the coconut milk softens the chili pepper, creating a perfect balance that delights the taste buds. This dish is naturally gluten-free and can be served with rice or cassava for a complete meal.

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time 30 minutes

Difficulty: Intermediate

Servings: 4

Special diet: naturally gluten-free

Ingredients

2 sea bream or 4 sea bream fillets
400 ml coconut milk
2 cloves of garlic, chopped
1 medium onion, sliced
1 red chili pepper, finely chopped (optional)
2 limes (juice only)
1 tsp 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