Brazilian Ginger Moqueca with White Fish
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 370g per person. Country of origin: Brazil. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 127 kcal
- Protein
- 8.9 g
- Carbohydrate
- 14.1 g
- of which sugars
- 3.2 g
- Fat
- 4.2 g
- of which saturates
- 2.3 g
- Fibre
- 1.7 g
- Salt
- 0.65 g
Ingredients
- 600g firm white fish, cut into chunks
- 25g fresh ginger, grated
- 1 onion, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 3 garlic cloves, crushed
- 400g chopped tomatoes
- 300ml light coconut milk
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp paprika
- 300g cooked rice
- Small handful coriander
Method
Season the fish with lime juice, half the ginger and a little salt; leave for 15 minutes.
Soften onion and peppers in olive oil in a wide lidded pan.
Add garlic, remaining ginger, paprika and tomatoes; simmer for 8 minutes.
Add coconut milk, then nestle in the fish, cover and poach gently for 8 minutes.
Scatter with coriander and serve with rice.
Reviews
A sunny-tasting dinner for a rainy evening. I would add more paprika next time, though the sauce texture was lovely.
Sarah GoodallI used cod loin and resisted stirring once it went into the pan. That kept the chunks intact for serving.
steve4The ginger is a gentle addition to moqueca, but it works beautifully with lime and coconut. The fish stayed succulent.
Steve Allanson