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Cut the fish into 1cm. cubes and mix with 200ml. lime juice, half the coconut milk, salt and pepper to taste. Stir well and marinate overnight or for at least 4 hours. Meanwhile, cut the red and green capsicum and red tomato into very fine dice and mince the chilli. When the fish is firm and looks opaque (cooked), drain away the liquid. Mix the drained fish with the capsicum pieces and chilli. Add the remaining coconut milk and lime juice and stir to combine thoroughly. Serve cold with wedges of lime or lemon as an entree. Per serving: 635 Calories (kcal); 61g Total Fat; (78% calories from fat); 7g Protein; 31g Carbohydrate; 0mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 12 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Stenke 1 year agoGreat, refreshing good down here in a hot climate . Use a firm white fish such as snapper, queenie