1/2 cup coconut milk
2 tablespoons freshly squeezed lime juice
1 tablespoon chopped coriander
1/2 teaspoon salt
4 servings of namorado (or 4 fish fillets)
1 tablespoon malagueta pepper
1/2 cup coconut milk
2 tablespoons freshly squeezed lime juice
1 tablespoon chopped coriander
1/2 teaspoon salt
4 servings of namorado (or 4 fish fillets)
1 tablespoon malagueta pepper
Assemble the ingredients, including the ground pepper, in a bowl
Cover with plastic wrap and refrigerate for an hour
Place the fish and sauce in a pressure cooker
Close and cook on high heat for four minutes or until it starts to clear
Reduce the heat and cook for two more minutes
Remove from heat and allow any remaining pressure to release
If desired, garnish with parsley.
