Ingredients with Measurements:
- 4 Piracuí fish fillets (about 6 oz each)
- 1 cup coconut milk
- 1/2 cup fish broth
- 1/4 cup Piracuí powder
- 1/4 cup onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Season the Piracuí fish fillets with salt, pepper, and lime juice. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. Add the Piracuí powder and fish broth to the skillet, and stir well to combine. Cook for 5 minutes, stirring occasionally.
4. Add the coconut milk to the skillet, and stir well to combine. Cook for 10 minutes, stirring occasionally.
5. Add the seasoned Piracuí fish fillets to the skillet, and spoon the coconut sauce over them. Cover the skillet and cook for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Serve the Piracuí fish fillets with the coconut sauce, and garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 23g
Carbohydrates: 7g
Protein: 23g
Sodium: 350mg
Substitutions for ingredients:
- Piracuí fish fillets can be substituted with any white fish fillets, such as tilapia or cod.
- Fish broth can be substituted with chicken or vegetable broth.
- Piracuí powder can be substituted with any fish powder or fish sauce.
Variations:
- Add diced tomatoes and bell peppers to the coconut sauce for a colorful and flavorful twist.
- Use coconut cream instead of coconut milk for a richer and creamier sauce.
- Add a pinch of curry powder or cumin to the coconut sauce for a spicy kick.
Tips and tricks:
- Make sure to season the fish fillets well before cooking to enhance their flavor.
- Use fresh coconut milk for the best taste and texture.
- If the coconut sauce is too thick, add a splash of water or broth to thin it out.
Storage instructions:
Leftover Piracuí fish fillets with coconut sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Piracuí fish fillets with coconut sauce in a microwave-safe dish, covered, for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Piracuí fish fillets with coconut sauce on a bed of steamed rice or quinoa, and garnish with fresh cilantro and lime wedges.
Garnishes:
Chopped cilantro, lime wedges
Pairings:
Steamed rice, quinoa, roasted vegetables
Suggested side dishes:
Roasted sweet potatoes, sautéed spinach, grilled asparagus
Troubleshooting advice:
- If the coconut sauce is too thin, simmer it for a few more minutes to reduce and thicken it.
- If the fish fillets are overcooked, they will become dry and tough. Check them frequently while cooking and remove them from the skillet as soon as they are cooked through.
Food safety advice:
- Make sure to cook the fish fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover Piracuí fish fillets with coconut sauce in the refrigerator within 2 hours of cooking.
Food history:
Piracuí is a traditional Brazilian food made from dried and ground fish, typically used as a seasoning or condiment. It is commonly used in the Amazon region of Brazil, where fish is a staple food.
Flavor profiles:
The Piracuí fish fillets have a mild and delicate flavor, while the coconut sauce is creamy, slightly sweet, and nutty.
Serving suggestions:
Serve the Piracuí fish fillets with coconut sauce as a main dish for lunch or dinner, accompanied by steamed rice or quinoa and your favorite vegetables.
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Region: Brazilian