pescado con coco
Member recipe

pescado con coco

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Servings

Serves 4

Pan fried sea-bass stewed with prawns and mussels with coconut sauce

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Ingredients

  • Chopped coriander 5 tbsp
  • 5 tsp Chopped parsley
  • 1/2 tbsp salt
  • 2 cloves crushed garlic
  • 2 tbsp Lime juice
  • 2 tbsp Olive oil
  • 1 onions diced
  • 1/2 tbsp Chopped green chill
  • 500 ml Coconut milk
  • 250 ml Double cream
  • Roasted coconut powder 50g
  • 1 1/2 tbsp Sugar
  • 8 fillets sea bass fillets
  • 12 prawns size 8-12
  • 12 mussels

Method

    1. marinate the fish and seafood in some lemon juice, olive oil, crushed garlic and some ginger, then cover them and leave in the fridge for 12 hours sauce:
    2. Saute the minced garlic and onions in a deep pan Add the coconuts then allow them to roast
    3. Add lime juice and sugar then reduce Add coconut milk then simmer for 10 min
    4. add the peppers & chilli then simmer for another 10 min add herbs and seasoning
    5. pan fry the sea-bass fillets until the skin is golden brown and crispy, turn the fish then add the shrimps and mussels. add the sauce and boil for 10 minuets allowing the fish and seafood to to be stewed
    6. serve the fish dish with white rice or potatoes

Comments, questions and tips

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plaintruth
6th Apr, 2012
looks a nice recipe but the ingredients dont match the instructions all the way thru so its a bit confusing, be careful to check if you wanna try this
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