Tuesday, 16 November 2010

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Brazilian Moqueca Peixe (Fish) Camarao (Prawn) Dish//黑海鱼


Adapted from Christian Duus’ recipe

Serves 4

Ingredients:

1. 900 g white fish that can hold firm (Mørksej)
2. 8-12 tiger prawns (optional)
3. 4 tomatoes
4. 1 red pepper bell sliced
5. 8 cloves garlic
6. 1 large onions diced
7. 1 stalk spring onion diced
8. 4 slices ginger
9. 1 - 2 stalks chili cut
10. 1 can (400 ml) coconut milk or milk for a healthier choice
11.  3 limes or 2 lemons squeezed
12. 3 TBS paprika
13. 2 TBS cayenne pepper
14. 1 tsp chia seeds or corn starch as thickener
15. 2 TBS flax seeds ground (optional)
16. 2 TBS cooking oil
17. Salt & pepper to taste
18. 1 TBS parsley for garnish

Directions:

1. De-shell and de-veined prawns, & boil shell to make stock with 1 cup of water.
2. Prepare marinade by adding the lime juice, 2 tablespoon of cayenne pepper, 2 tablespoon of paprika, salt and pepper.
3. Marinate prawns & fish with the marinade and place in the fridge, while preparing the other ingredients.
4. Heat pan with cooking oil, fry garlic, ginger, onions and spring onions until golden.
5. Add sliced tomatoes, prawns, fish, coconut milk, ground flax seeds, chia seeds and 1 tablespoon of paprika.
6. Simmer under low heat (no. 2.5 on my stove) for 15 minutes until the fish is cooked.
7. Stir very gently to avoid fish breaking into smaller pieces.
8. Sprinkle parsley as garnish and serve with brown rice.

Additional Information:

The method of cooking this fish dish is amazingly similar to cooking Asian fish dish. We were invited to a friend's place for dinner many years ago, and he made this dish. We liked it so much, we asked for his recipe.

I made this today on the request of Daddy FECS. This is the first time Baby FECS tasted this dish. She ate a lot this evening. She liked the fish and the prawns, although the gravy is too spicy for her, even though I didn't add any chili.

Today, I decided to use frozen prawns to keep it simple.

I went to the Meny supermarket and they recommended this fish called Mørksej in Danish as it is more firm. It turned out very well and firm. I only made 400 g of fish today. We added salmon into the gravy for Little FECS coming back from scouts. It also tasted good with salmon and Little FECS liked it very much too.

I am trying to get my family to eat more fish. So I will make it again, rotating between Danish fish balls fiskefrikadeller, Danish pan-fried fish, BBQ salmon, Chinese steamed cod fish, pan-fried cod fish with ground flax seeds, fish curry and this dish.

References:

https://www.simplyrecipes.com/recipes/moqueca___brazilian_fish_stew/

 Prepare the marinade - sorry half used up, before I remembered to take a picture.

Marinade the fish

 Fry garlic, ginger, onions and spring onions

Add fish, tomatoes, red pepper bells, paprika, prawns and coconut milk

Simmer under low heat (no. 2.5) until the fish is cooked


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