As head chef at Auckland's Savour & Devour restaurant, Jaqueline Maciel prepares Mediterranean and traditional French cuisine. This is her recipe for peixe moqueado, a dish that originates from the Brazilian state of Amazonas.
Ingredients
| 1 | White fish (Main) |
| 1 | Lemon (Main) |
| 1 to taste | White ground pepper |
| 1 | Bay leaf |
| 1 | Onion |
| 1 tsp | Crushed garlic |
| 1 | Celery stalk |
| ½ kg | Tomatoes |
| 1 | Brown sugar |
| 1 to taste | Salt & freshly ground pepper |
| 1 | Olive oil |
| 200 ml | Coconut cream (Main) |
| 1 | Coriander |
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Directions
- Marinate the fish pieces in fresh lemon juice, white ground pepper and bay leaves. Put to one side.
- Fry the onion, garlic, celery in a pot until soft.
- Add the diced tomatoes (skinned) and keep stirring on a medium-to-low heat, then back to a low heat.
- Cook for about 20 minutes then add the sugar, salt and pepper and put to one side.
- In a frying pan, heat 2 Tbs of olive oil and 1/2 tsp crushed garlic. Add the fish and fry both sides slightly.
- Add enough sauce to cover the fish, together with the coconut cream. Season and add fresh chopped coriander.
- Serve with plain long grain basmati or jasmine rice.
