Brazilian fish (Peixe moqueado)
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.
- 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.