Discover the delicious experience of fish cooked in coconut milk! This culinary gem is a traditional dish from the picturesque province of Samaná, renowned not only for its exquisite cuisine but also as the primary whale-watching tourism destination in the Dominican Republic.
Since my youth, I always heard about this exquisite dish, but it wasn't until I moved to the Dominican Republic that I had the opportunity to try it. Now, this recipe has become very popular in my home as everyone loves its unique and delicious flavor. Last week, I prepared this fish cooked in coconut milk and thought it would be the perfect recipe to share with you, just intime for those who want to surprise their mothers or wives on Mother's Day with an exotic healthy meal.
This recipe is easy to prepare in less than 30 minutes, and I'm sure that if you surprise your loved ones with this dish, they will welcome you with pride and gratitude. You can serve the fish cooked in coconut milk with white rice, moro de guandules con coco, or tostones (fried plantains), creating an unforgettable culinary experience. Don't miss the opportunity to delight your palate and that of your loved ones with this authentic and delicious recipe. Make each bite a celebration of Caribbean flavors!
A variety of fish could be used for this dish: spanish mackerel fish, snapper, gilthead beam, hake or grouper.
Season with oregano and garlic and set aside while you prepare the seasoning in blender and prepare the sofrito with coconut milk. Step #3.
Fish with Coconut Milk, Pescado con Coco
Ingredients:
2 cups or 1 can coconut milk (13.5 onz.)
½ teaspoon oregano
1 onion
1 red pepper
1 green or yellow pepper
1 ½ Tablespoon of mashed garlic
1 sachet of saffron seasoning
2 teaspoons vinegar or juice of ½ bitter orange
1 teaspoon of tomato sauce
½ teaspoon of fresh ground black pepper
salt to taste
2 Tablespoons oil for sofrito
Preparation:
1. Begin by cleaning the fish with cold water and marinating it with oregano and half of the garlic. Set it aside.
2. In a blender, combine the onion, half of each color of bell pepper (I used a slightly larger amount of red pepper), a sachet of saffron or about 1½ teaspoon, and bitter orange juice. If needed, you can add 2 tablespoons of fish or chicken broth or water to facilitate blending; set aside.
3. Heat a skillet with 2 tablespoons of oil. Sauté the processed seasoning and tomato sauce for 2-3 minutes. Then, add the 2 cups of coconut milk and the remaining garlic. Allow it to simmer over moderate heat until it begins to boil.
4. Introduce the fish and cook for 5 minutes on each side.
5. Sprinkle the cut peppers on top of the fish, and season with pepper and salt to taste. Reduce the heat, cover, and let it simmer for 3-5 minutes. Voilà! Serve it with white rice or rice with pigeon peas and tostones.
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