Coconut sea bream is a typical dish from Mozambique, a country located on the southeastern coast of Africa, whose cuisine is marked by Portuguese and indigenous influences. This dish combines the richness of coconut milk with spicy and tangy flavors. The sweetness of the coconut milk softens the chili, 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.
Ingredients
Preparation
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Preparing the fish: If using whole sea bream, clean them and remove the entrails. Otherwise, make sure the fillets are ready to use. Sprinkle them with lime juice, then season with salt, pepper, and paprika. Leave to marinate for about 15 minutes.
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Cooking the aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, chopped garlic and red pepper, then sauté for 3 to 5 minutes until the onions are translucent.
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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.
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Adding the coconut milk: Pour the coconut milk into the pan, making sure to cover the fish. Simmer over low heat for about 10 to 15 minutes (5 to 8 minutes for fillets), basting with sauce occasionally, until the fish is cooked through and the sauce has reduced slightly.
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Finalization: Sprinkle generously with chopped fresh coriander before serving.
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Serving: Serve the coconut sea bream hot, accompanied by rice or cassava for a traditional Mozambican meal.
Note
Trick :
For an even more local touch, add a few pieces of pepper or tomato to the sauce for more texture. Adjust the amount of chili pepper according to your taste for spicy dishes.
coconut sea bream, African sea bream recipe
