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Dominican Coconut Fish.

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It is one of the most popular Dominican fish dishes. The flagship of Samanense cooking (from Samaná), this fish in coconut milk sauce has a very sophisticated taste, despite the simplicity of its preparation and the humbleness of its components: the secret is in the freshness of its ingredients. In the Dominican Republic, fresh red snapper caught daily from the Caribbean waters are as abundant as the coconuts that grow freely on the trees on the island.

Season the fish with Sason Goya. Season the both sides as well. The fish doesnt need to be cooked through at this stage.
follow along Angel Recipe how cookingDominican Coconut Fish.

Ingredients Dominican Coconut Fish namely:

You Need 6 of skinless and boneless white fish fillets.
You Need 1 of lime, zested and juiced.
Prepare 1.5 tbs of olive oil.
You Set Up 5 cloves of garlic, minced.
You Need 2 tsp of adobo seasoning (or all purpose seasoning OR sazon!).
Set Up 1.5 tsp of Old Bay seasoning.
You Need 1 tsp of old bay (into the sauce as well).
You Set Up to taste of Salt and pepper.
You Need of Slurry (2.5 tsp corn starch dissolved in water).
Prepare 1/4 tsp of ground coriander.
You Need 1/2 tsp of dried oregano.
You Need 1/2 of onion, sliced thin.
You Need 1 of green pepper, sliced thin.
You Need 1 of red pepper, sliced thin.
Set Up Here 1 tbs of tomato paste.
You Set Up 2 can of coconut milk.
You Need of Optional: fresh chopped cilantro.

Set aside on plate COCONUT FISH A LA DOMINICANA Coconut fish is a delicacy in DR. This is fish stewed in a subtle coconut and tomato sauce. For my version of this dish I use Poagy fish, but you can use use any whole. Combine the annatto, garlic and salt and rub onto the fish, rubbing into the slashes.

Here's how to make Dominican Coconut Fish Langkah demi langkah

Season your fish with the Old Bay, Adobo Seasoning, coriander and oregano for about 30 min.
Heat oil in pan and brown both sides of the fish (about 3 min a side) on high heat. The fish doesnt need to be cooked through at this stage. Set aside on plate.
To the pan, add your onions and peppers. Sautee until onions are just translucent. Add your garlic and combine..
To the veggies, add the tomato paste, mix all together then add the can of coconut milk. Add your tsp of old bay and salt and pepper and then mix in your slurry.
Bring everything to a low boil (bubbly) then lay your fish back into the sauce to cook through and allow the flavours to combine. About 5 min.
Serve with a squeeze of fresh lime juice and chopped cilantro. Serve on top of white rice or cauli rice..

Heat oil in a large skillet over medium heat. Cook fish lightly on one side, then turn and cook the other side. Preparing coconut seafood asopao: sofrito and finalizing. Sofrito is a very basic technique in Caribbean cooking and in simple terms it means stir fry. That will make it easy to get them out later. .

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