Tuesday, 16 November 2010

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Brazilian Moqueca Peixe (Fish) Camarao (Prawn) Dish


Adapted from Christian Duus’ recipe

Ingredients:

1. White fish or red snapper (900g)/lange eller rødfisk.
2. Tiger prawns (250g)
3. Tomatoes (4-5)
4. Garlic (2-3 cloves)
5. Onions (2-3)
6. Ginger (6-10 slices)
7. Chilli (1-2 stalks)
8. Coconut milk (2/3 cup) or milk for a healthier choice
9. Milk (½ cup)
10. Water (1 cup)
11. Lemon or lime (2 tablespoon)
12. Grinded oatmeal or corn starch as thickener (tbsp)
13. Parsley (optional)
14. Cayenne pepper
15. Paprika
17. Salt (1/2 tbsp.)
18. Cooking oil (2 tbsp.)

Directions:

1. De-shell prawns, & boil shell to make stock with 1 cup of water.

2. Marinate prawns & fish with lime juice, salt & chopped chilli, cayenne pepper & salt.

3. Heat pan with oil, sauté chopped garlic, onion & ginger until almost golden brown.

4. Add sliced tomatoes, prawns, fish & cayenne pepper.

5. Add prawn stock & simmer on medium heat for about 10 minutes until fish is done.

6. Add coconut milk & milk, then simmer for another 5 minutes.

7. Stir very gently to avoid fish breaking into smaller pieces.

8. Serve with parley as garnish.

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Additional Comments:
This Brazilian dish is amazingly similiar to Asian dish.

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