pescado con coco
Serves 4
More effort
Total time:
12 hour marination
Pan fried sea-bass stewed with prawns and mussels with coconut sauce
Skip to 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
step 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 hoursstep 2
sauce:step 3
Saute the minced garlic and onions in a deep panstep 4
Add the coconuts then allow them to roaststep 5
Add lime juice and sugar then reducestep 6
Add coconut milk then simmer for 10 minstep 7
add the peppers & chilli then simmer for another 10 minstep 8
add herbs and seasoningstep 9
pan fry the sea-bass fillets until the skin is golden brown and crispy, turn the fish then add the shrimps and mussels.step 10
add the sauce and boil for 10 minuets allowing the fish and seafood to to be stewedstep 11
serve the fish dish with white rice or potatoes
