Brazilian Moqueca Coconut Steamed Fish with Red Palm Oil
If there was ever a heaven on a plate, this would certainly be it. This recipe is inspired by one of my all time favorite Brazilian dishes called Moqueca. Fish is steamed with garlic, ginger, spices and coconut milk and then drizzled with African red palm oil or dende oil. This dish can also be made with scallops, shrimp and other seafood. Its amazing served over rice with fried plantains! It's a fusion of African, Caribbean, and Brazilian all in one!!!
- 4 fillets of fish: whiting, snapper, grouper
- 2 tablespoons coconut oil
- 6 cloves f garlic finely minced
- 2 teaspoons minced ginger
- 1 large onion chopped
- 2 large carrots cut into slices on a bias
- 4 plum tomatoes sliced into ½ inch rounds
- 2 large green onions/scallions chopped whites separated from green
- ½ scotch bonnet seeded and chopped
- 2 teaspoons Keith Lorren’s All Purpose Seasoning
- 1 teaspoon Keith Lorren’s Chicken Bouillon
- 1½ teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon fresh cracked black pepper
- 1 can of coconut milk
- squeeze of fresh lime juice
- splash of Keith Lorren’s Scotch Bonnet Pepper Sauce
- 2 tablespoons red palm oil plus more for garnishing each dish
- fresh cilantro for garnish
- In a sauté pan, add coconut oil and sautee onions, white parts of scallions, garlic, scotch bonnet peppers until translucent.
- Add coconut milk, Keith Lorren spices, and salt and pepper.
- Add carrots and simmer for 10 minutes.
- Add fish, lime juice, splash of Keith Lorren's Scotch Bonnet Sauce and simmer for 10 minutes.
- Add tomatoes, green parts of scallions and simmer for 10 minutes.
- Add red palm oil and swirl pot so that all is evenly distributed.
- Arrange plate with the cooked carrots, tomatoes.
- Place fish on top, spoon sauce over fish, drizzle with a little red palm oil, fresh chopped cilantro, and serve with fried plantains and steamed white rice.