23rd October 2015
Interview: Killian Fox
Photographs: Yousef Eldin
A Brazilian dish of fish poached in coconut milk with peppers, lime and coriander. Cooked for us by Roberta Siao of Mazí Mas, a roaming restaurant for migrant women based in London.
400g white fish fillets (e.g. cod, haddock, pollock, etc)
4 tomatoes, sliced
2 green peppers, deseeded and sliced in rings
2 yellow peppers, deseeded and sliced in rings
2 medium onions, sliced in rings
2 tbsp olive oil
2 tbsp coconut oil
400ml coconut milk
1 tbsp vegetable stock
2 handfuls of chopped coriander leaves (reserving some whole leaves for the garnish)
2 red chillies, deseeded and thinly sliced
Salt and black pepper to taste
Heat the oil in a saucepan over a medium heat and add the onions, peppers and chillies. Cook for 10 minutes, or until the onions are soft and translucent.
Add the sliced tomatoes on top, then the coconut milk, coconut oil, stock, chopped coriander, salt and black pepper, and cook for 5 minutes.
Add the fish fillets to the pan, cover with a lid, and simmer until the fish is just cooked, 5 to 7 minutes. Transfer the moqueca to a serving dish, squeeze over the lime and drizzle with a bit of olive oil. Garnish with a scattering of coriander leaves and red chillies.