1 kg of fish cut into large cubes
2 layers of double-fold aluminum foil
1/2 cup (ch) of fresh grated coconut
1/4 cup (ch) of chopped fresh parsley
4 cloves of garlic mashed
1 teaspoon of ground cinnamon
4 finger-length hot peppers without seeds, chopped
1/2 cup (ch) of lemon juice
1/4 cup (ch) of white wine vinegar
3/4 cup (ch) of water
Salt and black pepper to taste
Fresh parsley leaves and lime wedges for garnish
1 kg of fish cut into large cubes
2 layers of double-fold aluminum foil
1/2 cup (ch) of fresh grated coconut
1/4 cup (ch) of chopped fresh parsley
4 cloves of garlic mashed
1 teaspoon of ground cinnamon
4 finger-length hot peppers without seeds, chopped
1/2 cup (ch) of lemon juice
1/4 cup (ch) of white wine vinegar
3/4 cup (ch) of water
Salt and black pepper to taste
Fresh parsley leaves and lime wedges for garnish
Cut the aluminum foil into four squares of 30 cm. Reserve
Season the fish with salt and pepper
Mix the coconut, parsley, garlic, cinnamon, hot peppers, and lemon juice
Divide the fish among the four sheets of paper
Spread the seasoning mixture over the fish, close the package, and tie with a string
Dilute the vinegar in water and place it in a steamer basket
Cover the basket with a lid for steam cooking and arrange the fish packages inside
Cook for 15 minutes after the water boils
Open the packages and garnish with fresh herbs of your preference, chopped.
