4 small to medium-sized badejo fillets (500g)
Salt and lime juice to taste
1 cup of tomato paste with its liquid
1 chopped onion
1 small can of light coconut milk
Parsley or cilantro, finely chopped
4 small to medium-sized badejo fillets (500g)
Salt and lime juice to taste
1 cup of tomato paste with its liquid
1 chopped onion
1 small can of light coconut milk
Parsley or cilantro, finely chopped
Season the fish with salt and lime juice
Combine the tomato mixture with the onion and refrigerate it
Arrange the fish on top
Cover and cook in a high-pressure pot for 6 to 8 minutes
Add the light coconut milk and parsley, stir well, and let it simmer for 5 minutes.
