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Sea bream in coconut sauce

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Origin of dish:  Exotic
Type of cooking:  No cooking needed
Preparation time: 15 minutes
Ingredients (serves 4):


Chop mint and coriander.
Cut fish into small pieces.
Put in a large salad bowl and leave to marinate for an hour with herbs, juice from lemon and limes, sugar and seasoning.
Just before serving, peel and slice onions.
Remove fish from marinade and arrange on four plates.
Pour a tablespoon of sauce over each plate and sprinkle with chopped onion.
Serve with coconut milk in a small dish, to be added to taste.

Try making you own coconut milk, by dissolving a block of creamed coconut in 200ml hot water, or by infusing 40g desiccated coconut in 200ml hot water. Pass through a sieve before serving.
If you have a fresh coconut, you can always use real coconut milk!
Advice: The fish will 'cook' in the lemon juice, whilst the sugar takes away the acidic edge. Prepared this way, the fish will keep all its flavour, which will not be altered by any cooking fats.

Approx. 145 calories/person

Nutritional info: 20g protein, 8g carbohydrate (glucide), 4g fats

Recommended White Wines:
Bordeau: Graves blanc
Burgandy: Saint Véran
Alsace: Gewustraminer
Loire Valley: Sancerre - Pouilly
Provence: Bandol (rosé)
Languedoc Rousillon: Tavel (rosé)

User comments

another free recipe every day

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