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Fish in Chilli Coconut Milk     HT MC Colombian  50mins

Colombian Name: Sabalo Guisado con Coco

Serves 4        Hot Fish Vegetables   Main Course   Gluten Wheat Dairy Free Eggless   Colombia  South American   Sth America

900g/2lb Fish Fillets eg. Mackerel, Shad, Bass, Snapper cut into 4 pieces
3 Tomatoes, chopped
1 Onion, finely chopped
2 fresh Chillies, halved lengthways and deseeded
Salt and Black Pepper
960ml/32fl.oz. Coconut Milk
120ml/4fl.oz. Coconut Cream


1. Place the fish fillets in a shallow flameproof casserole, cover with the tomatoes and onions then lay the chilli halves on top.

2. Season with salt and pepper then pour in the coconut milk over the top. Bring to simmering point and simmer for about 10 - 15 minutes or until the fish cooked through.

3. Carefully remove the fish from the casserole, transfer to a warmed serving platter and keep warm.

4. Remove the chilli halves then raise the heat and boil the cooking liquor until reduced by half.

5. Stir in the coconut cream, heat through then strain over the fish fillets. Serve immediately.

More Fish  Recipes  |  General Fish Prep & Cooking Times   |   More Colombian Recipes


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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