Mains
Pescado con Coco
The Quirky Foodster Team
Ingredients
- 600 g (1.3 lb) Firm white fish fillets
- 400 ml (1 3/4 cups) Coconut milk
- 60 ml (1/4 cup) Sofrito
- 1 Bell pepper, sliced
- 30 ml (2 tbsp) Lime juice
- to taste Salt and pepper
Method
- Marinate fish fillets in lime juice, salt and pepper for 15 minutes.
- Saute sofrito and bell pepper in a skillet until softened.
- Pour in coconut milk and bring to a gentle simmer.
- Add fish fillets, cover and poach gently in the coconut sauce for 10-12 minutes until just cooked through.
- Serve hot over white rice with the coconut sauce spooned over.
Introduction: Fish simmered in coconut milk reflects the culinary identity of Samaná, a Dominican peninsula with strong Afro-Caribbean and Cocolo (English-speaking Caribbean immigrant) heritage, where coconut-based cooking is more prominent than in the rest of the country.
Cultural Background: Fish simmered in coconut milk reflects the culinary identity of Samaná, a Dominican peninsula with strong Afro-Caribbean and Cocolo (English-speaking Caribbean immigrant) heritage, where coconut-based cooking is more prominent than in the rest of the country.
Tips: Simmer gently — boiling the coconut milk hard can cause it to split. Choose a firm white fish such as grouper or snapper to hold up in the sauce.
Variations: Add a diced scotch bonnet for a spicier Samaná-style version. Substitute shrimp for fish. Replace fish with firm tofu or hearts of palm simmered in the same coconut sauce.
Storage: Refrigerate up to 2 days in an airtight container.
Reheating: Reheat gently over low heat, stirring occasionally to avoid breaking the fish.
Nutrition: Calories: 380 | Protein: 30g | Carbs: 6g | Fat: 26g
FAQs
Q: What fish works best?
A: Firm, mild white fish like grouper, snapper or mahi-mahi hold their shape well when poached in the coconut sauce.
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