1 teaspoon of ground cumin
1 teaspoon of crushed red pepper flakes
1 teaspoon of earthy coriander powder
2 tablespoons of vinegar
1 teaspoon of salt
4 medium fish fillets (660g)
3 tablespoons of olive oil
1 medium onion, chopped (100g)
1/3 cup of chopped green pepper (45g)
2 cloves of garlic, minced
1 tablespoon of grated ginger
1 teaspoon of ground coriander
1/2 cup of coconut milk (120ml)
Fresh cilantro leaves for garnish
1 teaspoon of ground cumin
1 teaspoon of crushed red pepper flakes
1 teaspoon of earthy coriander powder
2 tablespoons of vinegar
1 teaspoon of salt
4 medium fish fillets (660g)
3 tablespoons of olive oil
1 medium onion, chopped (100g)
1/3 cup of chopped green pepper (45g)
2 cloves of garlic, minced
1 tablespoon of grated ginger
1 teaspoon of ground coriander
1/2 cup of coconut milk (120ml)
Fresh cilantro leaves for garnish
In a small bowl, combine half the cumin, red pepper flakes, earthy coriander powder, vinegar, and salt
Mix well
Season the fish fillets with this mixture and let it sit for about 15 minutes
In a large refractory, combine the olive oil, onion, green pepper, garlic, and ginger
Cover and cook in the microwave on high until the peppers are soft (approximately 3 minutes), stirring halfway through
Transfer to a blender and blend until you get a paste
Add this paste back into the refractory, along with the remaining cumin, coriander, and coconut milk
Mix well
Cook uncovered on medium heat until it starts to bubble (approximately 2 minutes and 30 seconds)
Add the fish fillets, cover, and cook on low heat until the fish flakes apart when pierced with a fork (approximately 13 minutes)
Let it rest in the microwave for about 5 minutes
Garnish with fresh cilantro leaves and serve immediately
365 calories per serving
