1 teaspoon ground cumin
1 teaspoon paprika flakes
1 teaspoon earth coriander
2 tablespoons apple cider vinegar
1 teaspoon salt
4 medium fish fillets (660g)
3 tablespoons olive oil
1 medium onion (100g) finely chopped
1/3 cup finely chopped green pepper (45g)
2 garlic cloves crushed
1 tablespoon grated ginger
1 tablespoon chopped cilantro
1/2 cup coconut milk (120ml)
Cilantro sprigs for garnish
1 teaspoon ground cumin
1 teaspoon paprika flakes
1 teaspoon earth coriander
2 tablespoons apple cider vinegar
1 teaspoon salt
4 medium fish fillets (660g)
3 tablespoons olive oil
1 medium onion (100g) finely chopped
1/3 cup finely chopped green pepper (45g)
2 garlic cloves crushed
1 tablespoon grated ginger
1 tablespoon chopped cilantro
1/2 cup coconut milk (120ml)
Cilantro sprigs for garnish
In a small bowl, combine half the cumin, paprika, earth coriander, vinegar, and salt
Mix well
Temper the fish fillets with this mixture and let them sit for about 15 minutes
In a large refrigerator-safe bowl, combine olive oil, onion, green pepper, garlic, and ginger
Cover and microwave on high until the peppers are soft (about 3 minutes), stirring halfway through
Transfer to a blender and blend until smooth
Add this paste to the same bowl, add the remaining cumin, cilantro, and coconut milk
Mix well
Cook without covering on medium heat until it starts to bubble (about 2 minutes and 30 seconds)
Add the fish, cover, and cook on medium heat until, when pierced with a fork, the fish flakes apart (about 13 minutes)
Let it rest in the microwave for about 5 minutes
Garnish with cilantro sprigs and serve immediately
365 calories per serving
