Brazilian Peixe Moqueado recipe
Jaqueline here from Savour and Devour. At this weekend’s World on Your Plate, I will be cooking three dishes for you to try: peixe moqueado, acarajé tradicional and sagu. Here is my recipe for peixe moqueado, a dish that originates from the Brazilian state of Amazonas.
Peixe Moqueado (serves 4)
Fish: nice white fish, cut into large pieces not fillets.
Marinate in: fresh lemon juice, white ground pepper (just a sprinkle) and bay leaves. {reserve}
Meanwhile make the sauce
1/2 kilo very ripe tomatoes (skinned/ peeled, seeds in)
1 stalk of celery diced
1 tsp crushed garlic
Olive oil
200 ml of good quality coconut cream
Freshly chopped coriander
Sprinkle brown sugar
Salt & pepper
Method
In a pot fry the onion, garlic, celery till soft. Add diced tomatoes with the seed and keep stirring it in a medium to low heat then back to low heat. Cook for about 20 minutes then add the sugar, salt an pepper. {reserve}
In a frying pan heat 2 tbsp of olive oil + 1/2 tsp crushed garlic and the fish, fry both sides slightly, not until brown, just to create a nice coat around the fish, add sufficient sauce to cover the fish together with the coconut cream. Adjust salt and pepper, add fresh coriander and its done!
Serve with long grain basmati or jasmine rice.
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