Name: White Fish Moqueca with Coconut Milk
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portions
Ingredients: 175 g cod; 0.25 pcs lime; 0.25 pcs onion; 0.25 pcs red bell pepper; 0.25 pcs yellow bell pepper; 0.75 pcs tomatoes; 0.75 clove garlic; 100 ml coconut milk; 0.25 tablespoon vegetable oil; 0.25 handful coriander; salt; black pepper; 75 g jasmine rice; 0.125 l water; 0.25 teaspoon salt

Step by step process

Preparation

1
Rinse the cod under cold water, pat it dry, and cut it into large cubes so it holds its shape while simmering.
2
Drizzle the fish with lime juice, season lightly with salt and pepper, and let it rest for ten minutes at room temperature.
3
Slice the onion into thin half-moons, cut the peppers into strips, slice the tomatoes, and finely chop the garlic.

Rice

4
Rinse the rice several times, add it to a pot with 500 ml of salted water, and cook covered for about 12 minutes until almost tender.
TIP:
Rinse the rice several times, add a measured amount of water, and cook it covered over low heat. After removing it from the heat, let it rest for a while so it can finish steaming, which will keep the grains fluffy and prevent them from sticking together.
5
Remove the pot from the heat, let the rice finish steaming for another 10 minutes, and fluff it with a fork before serving.

Moqueca

6
Heat the palm oil in a wide pot, spread half of the onion, peppers, and tomatoes over the bottom, and season the vegetables lightly with salt.
7
Arrange the pieces of cod over the vegetables, add the garlic and cilantro, then cover everything with the remaining vegetables so the fish cooks evenly.
8
Pour in the coconut milk, bring the mixture to a very gentle simmer, and cook for 15 to 18 minutes without vigorous stirring, until the fish turns opaque and begins to flake.
9
Taste the sauce, add more salt if needed or drizzle in the remaining lime juice, then gently shake the pot instead of stirring.