Dorada con coco mozambiqueño (Miozambican Gilt-head Bream with Coconut)
Dorada con coco mozambiqueño (Miozambican Gilt-head Bream with Coconut) is a traditional Mozambican recipe for a classic stew of gilt-head bream cooked in lightly-spiced coconut milk. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Miozambican Gilt-head Bream with Coconut (Dorada con coco mozambiqueño).
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Ingredients:
2 gilt-head bream or 4 gilt-head bream fillets
400ml coconut milk
2 garlic cloves, chopped
1 medium onion, sliced
1 red chilli, finely chopped
juice of 2 limes
1 tsp smoked paprika
1 bunch fresh coriander, chopped (or flat-leaf parsley)
2 tbsp olive oil
Salt and freshly-ground black pepper to taste
Method:
If using whole fish, clean, gut and scale them. Trim and scale the fillets if needed. Sprinkle the fish with lime juice then season liberally with salt, black pepper and paprika. Sit in a bowl, cover and set aside to marinate in your refrigerator for 15 minutes.
Set a medium-sized deep-sided frying pan over medium heat. Once hot add the olive oil and use to fry the onion, garlic and chilli for 3–5 minutes, until the onion is soft and translucent.
Add in the fish and fry briskly to colour them lightly on each side (about 2–3 minutes per side). Pour over the coconut milk, adding a little water to ensure the liquid completely covers the fish.
Bring to a simmer and cook for 10 to 15 minutes (5 to 8 minutes if using fillets) until the fish is tender and flakes readily with a fork and the sauce has reduced slightly and thickened.
Turn into a warmed serving dish and sprinkle generously with chopped coriander.
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