Brazilian recipe
Creamy Coconut Milk Fish with Cação (Peixe ao leite de coco)
Discover how to prepare this classic, creamy, and flavorful dish featuring delicate fish simmered in a rich coconut milk sauce, perfect for any occasion.
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Ingredients
1 kg cação, firm-fleshed fish
1/2 cup extra virgin olive oil or vegetable oil
Salt, black pepper, fresh cilantro, and parsley to taste
800 ml (approx. 2 bottles) coconut milk
2 ripe tomatoes, peeled, seeded, and finely chopped
1 tbsp cornstarch, dissolved in a splash of water
4 cloves garlic, minced or crushed
Juice of 1 lime for seasoning
1/2 cup extra virgin olive oil or vegetable oil
Salt, black pepper, fresh cilantro, and parsley to taste
800 ml (approx. 2 bottles) coconut milk
2 ripe tomatoes, peeled, seeded, and finely chopped
1 tbsp cornstarch, dissolved in a splash of water
4 cloves garlic, minced or crushed
Juice of 1 lime for seasoning
Where to find ingredients
You can find fresh cação (often sold as shark steak) at local fish markets or the seafood counter of major grocery stores. Fresh herbs like cilantro and parsley, along with canned coconut milk, are readily available in the international or baking aisles of local supermarkets.
Preparation method
- Season the cação with the fresh lime juice, garlic, salt, and black pepper.
- Let the fish marinate in the refrigerator for 1 hour to allow the flavors to penetrate.
- Heat the oil in a large skillet or heavy-bottomed pan and sauté the tomatoes until they soften.
- Pour the coconut milk into the pan and let it come to a gentle simmer.
- Carefully arrange the fish in the pan and cook for about 15 minutes, until the fish is tender and thoroughly coated in the sauce.
- Taste the sauce and adjust the salt and black pepper as desired.
- Toward the end of the cooking process, stir in the fresh cilantro, parsley, and the dissolved cornstarch.
- Gently mix the ingredients to combine without breaking the fish fillets.
- Allow the sauce to thicken for a few minutes, then remove from heat and serve immediately.
Observations
Fish in coconut milk is a staple in Brazilian home cooking, prized for the way the luscious, tropical creaminess of the coconut pairs with firm white fish. This dish is celebrated for its ease of preparation and the depth of flavor it achieves with simple, fresh ingredients. It creates a velvety, aromatic stew that serves beautifully alongside steamed white rice or other light side dishes, making it an ideal choice for a comforting yet sophisticated meal.
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