5 kg of surubim cut into posts or fillets
6 cans of 500 ml coconut milk
1 kg of white onion, diced
1 bunch of green shallots
2 kg of ripe tomatoes
6 peppers
1 jar of sauce
15 lime peels (juiced)
100 g of garlic
250 ml of Galo Portuguese oil
350 ml of dendro oil
1 cup of cornstarch
1 spoonful of fondor seasoning, 1 spoonful of gril seasoning, to taste
5 kg of surubim cut into posts or fillets
6 cans of 500 ml coconut milk
1 kg of white onion, diced
1 bunch of green shallots
2 kg of ripe tomatoes
6 peppers
1 jar of sauce
15 lime peels (juiced)
100 g of garlic
250 ml of Galo Portuguese oil
350 ml of dendro oil
1 cup of cornstarch
1 spoonful of fondor seasoning, 1 spoonful of gril seasoning, to taste
Prepare the fish
Chop the onion, shallots, peppers, sauce, and tomatoes
Put half of the seasonings (the other half will be used to make the coconut milk and dendro oil mixture) in a blender and blend with 1 liter of water
Rub the fish with salt and lime juice and place it in a pan
Pour the blended seasonings over it
Add salt to taste and cook at high heat for 30 minutes
After cooking, remove the fish with a skimmer and place it in a pyrex dish
Drizzle the coconut milk and dendro oil mixture over it
Prepare the coconut milk and dendro oil mixture
Sauté the onion and garlic in oil
Add shallots, peppers, sauce, and tomatoes and sauté
Add coconut milk and let it thicken well
Add cornstarch dissolved in water, stirring constantly
Finally, add dendro oil, fondor seasoning, and gril seasoning to taste.
