Sunday, March 13, 2011

Moqueca de Peixe

I've only really tried making Brazilian cuisine once before, but have certainly noticed as trend in Brazilian food for fresh tangy flavours, almost always incorporating lime. This prawn stew is no exception, and leans closely on the Asian flavors that i adore (coconut, chilli, etc).

Ingredients (serves 4)

  • 800gm king prawns, peeled and deveined, or white fish fillets
  • 5 tomatoes, chopped
  • 5 chillies, chopped
  • 1 onion, sliced
  • 1 red capsicum, sliced
  • 1 tbsp chopped ginger
  • 2 cloves garlic, chopped
  • 1 cup prawn or vegetable stock
  • 1 large bunch coriander, chopped
  • juice of 2 limes
  • Salt and pepper to taste
  • 1 cup coconut milk
  • Dende oil (optional)
  • 1 cup chopped scallions
  • 1/2 cup toasted shredded coconut
  • 2 tbsp canola oil


In a large saucepan, heat the canola oil over medium heat
Add the onions, tomatoes, capsicum, garlic, ginger and chillis and saute for 5-10 minutes until softened and much of the liquid has evaporated.

Add the stock, followed by the prawns.
Cook for 3-4 minutes until prawns are cooked and opaque.

Stir through the coriander

Turn out onto a serving dish.

Drizzle over the lime, followed by coconut milk, followed by dende oil
Scatter over the scallions and toasted coconut.
Serve ontop of polenta.

1 comment:

  1. 3 Studies PROVE Why Coconut Oil Kills Belly Fat.

    The meaning of this is that you actually get rid of fat by consuming coconut fats (including coconut milk, coconut cream and coconut oil).

    These 3 studies from major medical journals are sure to turn the traditional nutrition world around!



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