Fish in coconut milk with cation fish (Peixe ao leite de coco)

1 kg de cation fish, fish de beef firme e sabor suave
1/2 cup de olive oil de oliva ou oil vegetal
Salt, black pepper, coriander e cheiro verde to taste
2 garrafinhas de coconutnut milk, aproximadamente 400 ml cada
2 tomatos maduros, sem pele e sem sementes, choppeds
1 tablespoon de cornflour, dissolvido em um pouco de água
4 dentes de garlic, choppeds ou adoughdos
1 lemon, suco para temperar

Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, goiabada, cachaca, pacoca, charque and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.

Fish in coconut milk with cation fish is fish cooked in coconut milk, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.

The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.