Pescado con Coco
Pescado con Coco takes about 45 min and serves 4. It needs 14 ingredients: red snapper, lime, garlic, salt, olive oil, and red onion. It is rated medium to make.
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 800 g red snapper, in thick steaks or fillets
- juice of 2 limes
- 5 garlic cloves, crushed
- 1½ tsp salt
- 2 tbsp olive oil
- 1 red onion, sliced
- 1 red pepper, in strips
- ½ green pepper, in strips
- 2 tomatoes, chopped
- 1 tsp achiote, or a pinch of paprika
- 1 tin full-fat coconut milk
- 1 scotch bonnet, left whole — optional
- 3 culantro leaves
- a small handful of coriander
Method
Season the fish
Rub the snapper with the lime juice, garlic and salt and leave it while you build the sauce, twenty minutes or so.
20 minDo not fry the fish
Snapper for this dish is poached in the coconut sauce, not seared first. Frying it puts a crust between the fish and the sauce, which is the opposite of what a Samaná pescado con coco is.
Build the sauce
Soften the onion, peppers, tomatoes and achiote in the oil until the vegetables are limp and the oil has gone orange.
8 minReduce the coconut milk
Pour in the coconut milk, drop in the whole chilli and simmer uncovered for ten minutes until it thickens slightly. Keep it below a boil — hard boiling splits coconut milk and it never comes back together.
10 minSlide the fish in
Lay the fish into the sauce, spoon it over, cover and cook for eight to ten minutes until it just flakes. Scatter the culantro and coriander, lift out the chilli, and serve with white rice and tostones.
9 min
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