์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Pescado en Salsa de Coco
A flavorful Dominican fish stew featuring tender white fish simmered in a rich and creamy coconut milk sauce with aromatic vegetables.
๐ง ์ฌ๋ฃ
- 1.5 lb White fish fillets(such as snapper, grouper, or tilapia, cut into 2-inch chunks)
- 2 tbsp Lime juice
- 4 cloves Garlic(minced)
- 1 tsp Salt(plus more to taste)
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Onion(thinly sliced)
- 2 medium Bell peppers(any color, sliced)
- 2 tbsp Sofrito
- 1 tbsp Tomato paste
- 1 tsp Sazรณn seasoning
- 13.5 oz Coconut milk(full-fat, unsweetened)
- 0.25 cup Cilantro(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Season the fish chunks with lime juice, minced garlic, salt, and pepper. Let marinate for at least 10 minutes.
- 2
Heat olive oil in a large skillet or pot over medium-high heat. Add the sliced onion and bell peppers and sautรฉ until softened, about 5-7 minutes.
- 3
Stir in the sofrito, tomato paste, and sazรณn seasoning. Cook for 1-2 minutes until fragrant.
- 4
Pour in the coconut milk and bring the mixture to a simmer. Stir well to combine.
- 5
Gently add the marinated fish chunks to the simmering sauce. Spoon some of the sauce over the fish.
- 6
Reduce the heat to low, cover the pot, and simmer for 8-12 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking.
- 7
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped cilantro before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse full-fat coconut milk for the creamiest sauce.
- โDon't overcook the fish; it should be just cooked through.
- โServe hot with white rice to soak up the delicious sauce.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of red pepper flakes for a touch of heat.
- Include other vegetables like diced tomatoes or plantains.
- A squeeze of fresh lime juice just before serving brightens the flavors.