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Brazilian Lime Fish Stew

Brazilian.Limes's picture
“This is one of my favourite fish dishes - a wonderful combination of Brazilian ingredients where the flavours work perfectly together. The lime added at the end gives it a wonderful zesty finish and really lifts the dish. You can use any type of fish but I’ve used salmon for its lovely pinkness, meaty monkfish and hake or cod, which gives it a nice flakiness. Mussels and prawns would work well too. A real celebration of seafood!” – Marcello Tully
Ingredients
  Sunflower oil 10 Milliliter (To Fry Fish)
  Sunflower oil 10 Milliliter (For The Sauce)
  Monkfish 75 Gram, diced 1 inch
  Salmon 75 Gram, diced 1 inch
  Hake/Cod 75 Gram, diced 1 inch
  Lime juice 2 Tablespoon (Juice Extracted From 2 Brazilian Lime)
  Garlic 2 Clove (10 gm), finely chopped
  Shallots 3 , finely chopped
  Ginger 25 Gram (Approximately 1 Inch, Peeled And Chopped Finely)
  Fresh red chilies 1⁄2 , finely chopped
  Double cream 150 Milliliter
  Coconut milk 150 Milliliter
  Fresh parsley 1 1⁄2 Teaspoon, finely chopped
  Cornflour 1 Teaspoon, diluted with a little cold water
  Caster sugar 1 Teaspoon
Directions

1. Heat the oil in a frying pan and gently fry the garlic, shallots, ginger and chilli for around 5 minutes.
2. Add the coconut milk, double cream and sugar and bring to the boil.
3. Whisk in the diluted cornflour, whilst the sauce is gently simmering and cook for a further 4-5 minutes.
4. Lastly, stir in the lime juice and parsley.
5. Place sunflower in a frying pan and on a high heat, fry the diced fish until golden brown around 3-4 minutes, then add the sauce into the frying pan and gently mix. Serve with rice.

Recipe Summary

Cuisine: 
South American
Course: 
Main Dish
Dish: 
Soup

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