Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   On a shallow plate, thoroughly mix 60 grams of coarse sea salt and 30 grams of granulated sugar, then evenly coat 600 grams of firm white fish fillets with the curing mixture and refrigerate for 2 hours.

2. 2

   After curing, rinse the fish fillets completely under cold water to remove all excess salt and sugar, then pat them very dry with paper towels and cut them into 2.5 cm cubes.

3. 3

   In a non-reactive bowl, combine the cured fish cubes with 120 ml of fresh lime juice, 150 grams of thinly sliced red onion, and 10 grams of minced garlic, then gently toss and let marinate for 15 minutes.

4. 4

   In a large skillet over medium heat, warm 30 ml of dendê oil, then add 150 grams of thinly sliced red bell pepper, 150 grams of thinly sliced yellow bell pepper, and 300 grams of diced ripe tomatoes, cooking for 5-7 minutes until slightly softened.

5. 5

   Gently fold the marinated fish mixture into the skillet with the softened vegetables, then pour in 200 ml of full-fat coconut milk and add 5 grams of finely chopped malagueta peppers.

6. 6

   Allow the mixture to gently warm through over low heat for 5 minutes without boiling, ensuring the flavors meld and the fish becomes opaque from the acidity and warmth.

7. 7

   Remove the skillet from the heat, stir in 30 grams of fresh chopped cilantro, and drizzle with an additional 5 ml of dendê oil just before serving.