Brazilian recipe
Fish in Coconut Milk with Cação (Peixe ao leite de coco)
A faithful Brazilian recipe for fish in coconut milk with cação, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 kg of cacathe fish, fish of meat firm and sabor suave
1/2 cups of olive oil of oliva or vegetable oil
Sal, pepper-of the-reino, coriander and cheiro verde to taste
2 garrafinhas of coconut milk, approximately 400 ml cada
2 tomatoes maduros, skinless and deseeded, chopped
1 spoon of sopa of cornflour, dissolvido in the pouco of water
4 cloves of garlic, chopped or amassados
1 lemon, suco for temperar
1/2 cups of olive oil of oliva or vegetable oil
Sal, pepper-of the-reino, coriander and cheiro verde to taste
2 garrafinhas of coconut milk, approximately 400 ml cada
2 tomatoes maduros, skinless and deseeded, chopped
1 spoon of sopa of cornflour, dissolvido in the pouco of water
4 cloves of garlic, chopped or amassados
1 lemon, suco for temperar
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Season the fish with the lemon juice, garlic, sal and pepper
- Let marinar for 1 hora in the fridge
- In the pan, aquecthe the olive oil and Saute the tomatoes ate ficarem macios
- Add the coconut milk à pan and Let aquecer
- Place the fish in the pan and cook for cerca of 15 minutes, ate ficar tender and be coated with the sauce
- Ajuste the sal and the pepper conforme the gosto
- in the final of the cooking, add the coriander, cheiro verde and the cornflour dissolvido
- Mix bem
- Let the sauce thicken for alguns minutes and desligue the heat
Observations
This recipe keeps the Brazilian identity of Peixe ao leite de coco, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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