1 fish of about 2 kg (badejo, dourado, robalo, pescada etc.)
1 cup of shrimp peeled, clean and chopped
2 tablespoons of butter or margarine
1/3 cup of chopped onion
1/2 cup of chopped parsley
1 clove of garlic pressed
salt and black pepper to taste
1 to 2 tablespoons of fresh ginger grated
1/2 cup of breadcrumbs from fresh bread
1/3 cup of chopped coriander or cilantro
1 cup of coconut milk
1 fish of about 2 kg (badejo, dourado, robalo, pescada etc.)
1 cup of shrimp peeled, clean and chopped
2 tablespoons of butter or margarine
1/3 cup of chopped onion
1/2 cup of chopped parsley
1 clove of garlic pressed
salt and black pepper to taste
1 to 2 tablespoons of fresh ginger grated
1/2 cup of breadcrumbs from fresh bread
1/3 cup of chopped coriander or cilantro
1 cup of coconut milk
Ask the fishmonger to clean the fish along its sides, removing the spine
Season with salt and black pepper inside and outside the fish
Preheat the oven at high temperature (200°C)
In a pan, melt the butter or margarine
Add the onion, parsley, garlic, salt, black pepper, and ginger, and cook for 1 minute
Remove from heat
Place in a bowl and add the shrimp, breadcrumbs, coriander or cilantro, and mix well
Grease the bottom of a large rectangular baking dish
Place the fish in it and stuff with the mixture of bread
Pour coconut milk on top
Bake in a hot oven for about 4 to 5 minutes, periodically moistening with the liquid from the baking dish
Let it rest for 10-15 minutes.
