Übersetzung dieses Rezepts in Ihre Sprache... Die Seite wird automatisch aktualisiert.
Peixe no Molho de Tomate e Ginguba
A flavorful fish dish cooked in a rich tomato and peanut sauce, offering a delightful blend of savory and nutty flavors characteristic of Angolan coastal cuisine.
🧂 Zutaten
- 600 g White fish fillets(such as tilapia or sea bass, cut into portions)
- 1 large Onions(finely chopped)
- 4 cloves Garlic cloves(minced)
- 400 g Tomatoes(crushed or pureed)
- 100 g Peanut butter(unsweetened)
- 3 tbsp Vegetable oil
- 200 ml Water
- 1/4 cup Cilantro(chopped, for garnish)
- to taste Salt
- to taste Black pepper
- 1 tbsp Lime juice
👨🍳 Zubereitung
- 1
Season the fish fillets with salt and pepper. Set aside.
- 2
In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onions and cook until softened, about 5-7 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the crushed tomatoes and cook for 5 minutes, allowing the flavors to meld.
- 5
In a small bowl, whisk together the peanut butter and water until smooth. Add this mixture to the skillet along with the lime juice.
- 6
Bring the sauce to a simmer. Gently place the seasoned fish fillets into the sauce. Ensure they are partially submerged.
- 7
Cover the skillet and cook for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
- 8
Adjust seasoning with salt and pepper if needed. Garnish with fresh chopped cilantro before serving.
- 9
Serve hot, typically with rice or pirão.
💡 Profitipps
- ✓Use firm white fish that holds its shape well during cooking.
- ✓Don't overcook the fish, as it can become dry.
- ✓For a spicier version, add a finely chopped piri-piri pepper with the garlic.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add some chopped bell peppers (red or green) along with the onions for extra color and flavor.
- Incorporate a handful of cooked shrimp in the last 5 minutes of cooking.