300 ml of orange juice
100 g of grated carrot
100 g of chopped red bell pepper
Ginger to taste, finely chopped
100 g of butter
150 g of eggplant in cubes
100 g of cooked sweet potato
100 g of diced tomato
50 g of diced onion
Salt and black pepper to taste
150 g of shredded fresh coconut
2 egg whites beaten
4 codfish fillets, each weighing 200 g
300 ml of orange juice
100 g of grated carrot
100 g of chopped red bell pepper
Ginger to taste, finely chopped
100 g of butter
150 g of eggplant in cubes
100 g of cooked sweet potato
100 g of diced tomato
50 g of diced onion
Salt and black pepper to taste
150 g of shredded fresh coconut
2 egg whites beaten
4 codfish fillets, each weighing 200 g
Heat the orange juice with carrot, bell pepper, and ginger over low heat until reduced by half
Remove from heat and blend in a blender
Return to heat and reduce again by half
Add butter and blend until smooth. Reserve
Sear separately with olive oil the eggplant, sweet potato, tomato, and onion, seasoning with salt and pepper
After cooked, mix well and reserve
Place beaten egg whites in a flat dish and shredded coconut in another
Dip one side of the fish in egg whites and then in coconut. Reserve
Heat a non-stick skillet
Place the fish with the coated side facing down and cook until golden brown
Transfer to the oven and let it cook for 5 minutes
Arrange the cooked vegetables [ratatouille] in the center of the plate
Drizzle with the sauce and place the fish with coconut on top.
