1 small fish, approximately 1.5 kg (tuna, red snapper etc.)
1 teaspoon of salt or to taste
1 pinch of black pepper
1 tablespoon of butter or margarine
3 tablespoons of finely chopped onion
1/4 cup of paprika
1 clove of garlic, minced
1 tablespoon of fresh ginger, grated
1/2 cup of shrimp without shells, cleaned and chopped (70 g)
1/4 cup of breadcrumbs from fresh bread
3 tablespoons of chopped parsley or cilantro
1/2 cup of coconut milk (120 ml)
1 small fish, approximately 1.5 kg (tuna, red snapper etc.)
1 teaspoon of salt or to taste
1 pinch of black pepper
1 tablespoon of butter or margarine
3 tablespoons of finely chopped onion
1/4 cup of paprika
1 clove of garlic, minced
1 tablespoon of fresh ginger, grated
1/2 cup of shrimp without shells, cleaned and chopped (70 g)
1/4 cup of breadcrumbs from fresh bread
3 tablespoons of chopped parsley or cilantro
1/2 cup of coconut milk (120 ml)
Cut the fish and remove the bones
Season with half of the salt and black pepper inside and outside the fish
Preheat the oven to 200°C (hot)
In a medium saucepan, melt the butter
Add the onion, paprika, and garlic and cook, stirring, for 1 minute
Add the remaining salt and black pepper and ginger
Remove from heat
Place in a bowl and add the shrimp, breadcrumbs, and parsley or cilantro
Mix well
Grease the bottom of a refractory fish mold with butter
Place the fish in the mold and fill with the shrimp mixture
Close with toothpicks and string
Pour coconut milk over the top
Bake in the preheated oven for about 20 minutes, occasionally basting with the baking liquid
If you notice that the liquid is drying out, add 1/2 cup of water to the baking dish and stir
Check if the fish is done by piercing it with a fork
If the fish breaks into flakes, it's ready
351 calories per serving
Continue serving champagne or dry white wine
$ Bairrada Luis Pato 95, Portugal
$$ Tocai Friulano 95 Livio Felluga, Italy; Riesling Hugel 94, France
