Peach-Glazed Fish

Name: Peach-Glazed Fish
Yield: 5
Ingredients: 2 kg of whole fish, cleaned; 3 cloves of garlic, mashed; Juice from 1 lime; 3 chopped onions; 1/2 cup (chay) of crude cassava flour; 4 cups (chay) of cucumber and tomato salad; 1 cup (americano) of coconut milk; 1 cup (americano) of concentrated peach syrup; 1/2 cup (americano) of concentrated passionfruit syrup; Salt and black pepper to taste

1
2 kg of whole fish, cleaned
2
3 cloves of garlic, mashed
3
Juice from 1 lime
4
3 chopped onions
5
1/2 cup (chay) of crude cassava flour
6
4 cups (chay) of cucumber and tomato salad
7
1 cup (americano) of coconut milk
8
1 cup (americano) of concentrated peach syrup
9
1/2 cup (americano) of concentrated passionfruit syrup
10
Salt and black pepper to taste

Ingredients

1
2 kg of whole fish, cleaned
2
3 cloves of garlic, mashed
3
Juice from 1 lime
4
3 chopped onions
5
1/2 cup (chay) of crude cassava flour
6
4 cups (chay) of cucumber and tomato salad
7
1 cup (americano) of coconut milk
8
1 cup (americano) of concentrated peach syrup
9
1/2 cup (americano) of concentrated passionfruit syrup
10
Salt and black pepper to taste

Directions

1
Season the fish with half of the garlic, salt, lime juice, and black pepper
2
Let it marinate for 1 hour
3
Sear the remaining garlic and onions in oil, then add cassava flour and stir until a roux forms
4
Add the rest of the onion, tomato, and cucumber salad and mix gently
5
Stuff the fish with the roux and reserve
6
Spread the remaining roux in a baking dish lined with greased parchment paper and place the fish on top
7
Drizzle with a little oil, cover with aluminum foil, and bake at medium heat for 30 minutes
8
In a saucepan, combine coconut milk, peach syrup, and passionfruit syrup and season with salt and black pepper
9
Simmer for 5 minutes and serve with the fish.