2 tablespoons of lemon juice
1.5 kg of cod cut into 2 large pieces
Salt to taste
Stuffing
1 tablespoon of ginger paste
1 tablespoon of pepper sauce
500g of shrimp without shell
2 cloves of garlic, mashed
2 slices of bread, crust removed
1 medium onion, cut into pieces
Salt to taste
Sauce
Half cup of coconut milk
Half cup of water
1 tablespoon of lemon juice
4 tomatoes, peeled and seeded
Salt to taste
2 tablespoons of lemon juice
1.5 kg of cod cut into 2 large pieces
Salt to taste
Stuffing
1 tablespoon of ginger paste
1 tablespoon of pepper sauce
500g of shrimp without shell
2 cloves of garlic, mashed
2 slices of bread, crust removed
1 medium onion, cut into pieces
Salt to taste
Sauce
Half cup of coconut milk
Half cup of water
1 tablespoon of lemon juice
4 tomatoes, peeled and seeded
Salt to taste
The night before, with a sharp knife, open each piece along its thickest part, lengthwise, without separating the two sides
Season with salt and lemon juice
Stuffing
Process all ingredients in a processor until smooth
Spread half of the stuffing over one side of each piece
Fold the unstuffed side over the top and press tightly
Place the pieces in a baking dish
Sauce
Blend all ingredients in a blender
Pour the mixture over the fish, cover with aluminum foil, and refrigerate for 24 hours
When serving, preheat the oven to very high heat
Bake the fish, covered with aluminum foil, for about 30 minutes or until it flakes apart when pierced with a fork
Serve immediately.
