Brazilian Coconut Fish Moqueca
A culinary journey to the Brazilian coast with this creamy, fragrant moqueca. Tender white fish, enveloped in a luscious coconut milk sauce with colorful vegetables, will delight your taste buds in under 30 minutes. A sunny, healthy, and generous dish that turns any day into a tropical feast.
🛒 Ingredients
3 servings
- 1.1 lbs white fish (cod, pollock, or sea bream)
- 1 lemon (juice + a few slices for garnish)
- 2 garlic cloves, finely minced
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 2 medium tomatoes, sliced into rounds
- 3/4 cup full-fat coconut milk
- 1 tbsp olive oil (or palm oil for authenticity)
- 1 small bunch fresh cilantro
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- Fine salt and freshly ground black pepper
- Basmati white rice for serving
Watch the original video
Watch on TikTokDirections
- 1
Cut the fish into large, uniform pieces about 2 inches in size. In a bowl, mix the lemon juice, minced garlic, and a pinch of salt and pepper. Add the fish, toss gently, and let marinate for 10 minutes at room temperature.
- 2
Meanwhile, thinly slice the onion, cut the red bell pepper into strips, and slice the tomatoes into rounds. Roughly chop the fresh cilantro (keep a few leaves whole for garnish).
- 3
In a large skillet or heavy-bottomed Dutch oven, heat the oil over medium heat. Sauté the onion for 3 minutes until translucent. Add the red bell pepper strips and cook for another 2 minutes, stirring regularly.
- 4
Add the paprika and cumin, stirring for 30 seconds to toast the spices. Then, arrange the tomato slices over the vegetables in an even layer.
- 5
Gently place the marinated fish pieces on the bed of vegetables. Drizzle the full-fat coconut milk over the entire dish. Adjust seasoning with salt and pepper.
- 6
Cover the skillet and let simmer over medium-low heat for 10 to 12 minutes. The fish is cooked when it flakes easily with a fork and the flesh becomes opaque. Avoid stirring to prevent the fish from breaking apart.
- 7
Finish with the chopped fresh cilantro and a generous squeeze of lemon juice. Serve immediately in the cooking pan with hot basmati white rice.
💡 Chef's Tip
The key to a successful moqueca is to never stir the fish while cooking—let it rest on the vegetables so it steams in the coconut milk. For a richer, more authentic sauce, use high-quality full-fat coconut milk and add a spoonful of coconut cream at the end of cooking. If you can find red palm oil (dendê), use it instead of olive oil: it provides the characteristic golden color and the unique flavor of a true Bahian moqueca.
