John Myers
Contents
show
Brazilian Fish Pan with Rice
The perfect brazilian fish pan with rice recipe with a picture and simple step-by-step instructions.
Fish:
- 300 g Shrimp fresh, large, peeled, deveined
- 800 g Sea fish fillet – different sorts of your choice
- 0,5 Squeezed lemon
- 4 Garlic cloves
- 4 tbsp Olive oil
- 1 medium sized Onion
- 2 Peppers, yellow & orange
- 1 kg Tomatoes, aromatic
- 1 tsp Salt
- 1 Can Unsweetened coconut milk
- 4 tbsp Palm fat
- 1 bunch Coriander
- 20 Black olives without stone
- Chili sauce (Sambal Oelek) to taste
- Possibly salt for seasoning
Rice:
- 2 tbsp Olive oil
- 1 Clove of garlic
- 300 g Rice parboiled
- 600 ml Water, hot
- 1 tsp Salt
Fish:
- Rinse the fish with cold water, pat dry, debone if necessary, cut into pieces approx. 4 x 2 cm. Put together with the washed, deveined, dried shrimp in an appropriately sized bowl. Drizzle with the squeezed lemon juice, sprinkle the finely chopped garlic over it and add a little salt. Mix everything well and cover and let stand for at least 30 minutes.
- In the meantime, peel the onion and cut into rings.
- Wash and dry the peppers, remove the stem and seeds and cut into rings.
- Scald tomatoes with boiling water. If the skin begins to burst, briefly rinse the tomatoes with cold water and peel the tomatoes. Then cut into small cubes, removing the stem end. If possible, do not use the juice that came out of the tomatoes when you cut them, otherwise it will be too “soupy”.
- Wash the coriander, spin dry, chop coarsely.
- Let the olives (if made of glass) drain.
Preparation:
- Heat the oil in a large pan or saucepan and carefully fry the prawns and pieces of fish (including garlic) on all sides. Then immediately remove it from the pan and set aside.
- Now sauté the onion rings in the remaining oil (possibly add 1 – 2 tbsp) and then add the pepper rings. Keep steaming. Add the chopped tomatoes (without juice!) And 1 teaspoon salt and cook everything into a “sauce” for about 15-20 minutes.
- Then you pour the sauce (which should be more like a salsa) with the coconut milk and fold in the coriander and olives, garnish them with salt and sambal oelek, then add the fish and prawns again and leave everything on Cook on the very low setting for a few minutes.
Rice:
- For the rice, first fry a crushed clove of garlic in the oil. Then add the dry rice and let it become translucent. After a few minutes, add the water, stir in the salt, cover and cook over a low heat for approx. 25 minutes. But please do not stir any more.
- It is best to prepare the rice in parallel while the sauce is simmering. Pulling the fish through is pretty quick afterwards. If the rice “pulls” a little longer, it is not so dramatic.
- This is a fairly light, tasty fish dish. Also very suitable for presenting to guests. That’s how we got to know and like it. Enjoy your meal too.
Facebook Comments