Fish Cooked in Coconut Milk, Pescado con Coco

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.

Receta de Pescado con Coco Delicioso en español.

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:

7 pieces of fish (3 lbs. pounds)
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.

 If you liked this recipe, you may also be interested in:

Pescado Frito (Dominican Fried Fish)

Guandules Rice (Rice with Pigeon Peas)

Shrimp Asopao (Shrimp Rice Stew/Pottage)

Locrio Mar y Tierra (Surf and Turf Rice Dish)

 

Being successful doesn’t make you great. What makes you great is when you reach back and help somebody else become great. ~ J.O

Rice with Pork Chops, Dominican Locrio de Chuletas y Camarones

En Español

Hi friends!! I know I have been m.i.a lately, but here I am, very glad to share something delicious and home cooked. This rice with pork chops and seafood is a recipe that occurred to my husband to satisfy a craving he had. He came home with smoked pork chops, smoked pork ribs, shrimp and cooked octopus so that  I would cook a locrio with all that. I often prepare Locrios but not with seafood and meat together. I find his idea very good and I started to cook it right away.  I named it "Locrio de Mar y Tierra", Sea and land rice.

For those who are new to this dish, in the Dominican Republic, locrio , as well as the  asopao is a Caribbean variant of the Spanish paella.  We call "locrio" any rice dish prepared with any type of meat, seafood or sausage. For example to rice with chicken or arroz con pollo we call it "locrio de pollo", rice with pork chops we call it "locrio de chuletas" and so on. This rice dish can easily be varied, making it a very popular dish in Dominican households. It is normally accompanied with a good potato salad, fresh green salad and/or tostones. I hope you enjoy it!

Rice Pork Chops and Shrimps

Ingredients:
6 chops smoked pork chops
1 pound of smoked ribs
1 pound of cooked octopus or mixed seafood
1 pound of shrimp
4 cups of uncooked rice (2 pounds)
1 teaspoon ground oregano
zumo de 2 naranjas agrias (bitter oranges juice)
1 Tablespoons olive oil
½ cup Dominican seasoning or (1 onion, chopped, 1 chopped red pepper, 1 teaspoon of oregano, a bit of saffron or annato)
1½ Tablespoon crushed garlic  (divided into two)
2 Tablespoons soy sauce
½ cup of tomato sauce or 2 Tablespoons of tomato paste
¼ cup cilantro leaves chopped
7-8 cups of water
1 can of sweet peas
1 chicken bouillon
½ oil to stir fry meats
salt and pepper to taste


Preparation:
1. Rinse the shrimp and seafood with cold water. Peel shrimps and reserve shells. Season the seafood with the tablespoon of olive oil and a little garlic; Reserve. Boil shrimp shells with 7 cups of water and chicken bouillon. This will make a broth or quick fumet which will give a better flavor to the rice. When it has boiled 10 minutes, remove from fire and leave covered until the time of use.

2. Clean and cut the chops and ribs to the size you prefer. Season with half of the sour orange juice and oregano. In a medium-large pot, heat the half cup of oil and, sauté the chops and ribs until they are golden brown. Then add the Dominican sazón or chopped vegetables, crushed garlic, soy sauce, tomato sauce, chopped cilantro, and remaining sour orange juice. Let it all stir fry together for 1-2 minutes over medium-high heat.

3. Add the rice and shrimp broth until you have enough liquid to cover the rice, or to your tastes, if you need more water, add it. Stir to mix all the ingredients well, and cover. Continue cooking over low heat stirring occasionally to prevent the rice from sticking on the sides. The cooking time varies depending on the type of rice you use. It should take about 35-45 minutes. Five to seven minutes before rice is done, add the seafood and the sweet peas, mix into the rice and cover until ready to remove from the fire. Serve with potato salad, fresh green salad or tostones.


Yield: 6-8 servings. You can halve the recipe or easily double. 

Notes:  
a) Instead of zumo de naranja agria (bitter orange juice), you can use lemon juice or vinegar.
b) The petit pois (sweet peas) on this occasion, I had to add them along with the water because they were not as tender as they should be, but if you have tender sweet peas add as indicated in step # 3.
c) To make a locrio of any sausage, chorizo, ham or salami, follow the same process, adding seafood is optional.

En español: AQUÍ.

Do not withhold good from those to whom it is due, when it is in your power to act. ~ Proverbs 3:27 

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SPICY THAI SHRIMP SALAD

Hot-and-sour, salads lie at the heart of Thai cuisine. Even though they are essentially hot because of the chilie sauce, cayenne peppers and sour with lime juice, the balance of flavors can be such that each is distinctly unique, like a symphony of flavors. This spicy salad is perfect for a special luncheon,  I loved it!

Spicy Thai Shrimp Salad Recipe 

 
Ingredients:
¾ cup prepared vinaigrette salad dressing (olive oil, salt pepper and vinegar)
⅓ cup chopped fresh mint leaves(opcional)
½ teaspoon hot sauce or cayenne pepper sauce (use more or less to suit your taste) 
¼ cup honey dijon mustard
1 tablespoon lime juice
1 tablespoon sugar
1 tablespoon vegetable oil ( to sauté shrimps)
1 ½ pounds large shrimp, shelled (tails left on if you prefer)
8 cups shredded Napa cabbage or your favorite lettuce 
1 red bell pepper, thinly sliced
1 cup thinly sliced cucumber

Preparation: 
1. Combine salad dressing, mint, hot sauce, mustard, lime juice, and sugar in a large bowl; set aside.

2. Heat oil in large nonstick skillet or wok until hot. Stir-fry shrimp 2 to 3 minutes until shrimp turns pink. Transfer to bowl with dressing. Add cabbage, bell pepper and cucumber, toss to coat. Serve warm.

Makes 6 servings

Enjoy!

Receta en español: AQUÍ

 But everything should be done in a fitting and orderly way.  - 1 corinthians 14:40 

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