Brazilian Lime Fish Stew

This is one of my favourite fish dishes - a wonderful combination of Brazilian ingredients where the flavours work perfectly together


1. Heat the oil in a frying pan and gently fry the garlic,
shallots, ginger and chilli for around 5 minutes.

2. Add the coconut milk, double cream and sugar and bring to the boil.

3. Whisk in the diluted cornflour, whilst the sauce is gently simmering and cook
for a further 4-5 minutes.

4. Lastly, stir in the lime juice and parsley.

5. Place sunflower oil in a frying pan and on a high heat, fry the diced fish until
golden brown around 3-4 minutes, then add the sauce into the frying pan and
gently mix. Serve with rice.


Double Cream 150 Ml
Fresh Red Chilli (chopped Finely) 0.5
Ginger (Approx. 1 Inch, Peeled And 25g
Shallots (chopped Finely) 3
Garlic (chopped Finely) 2 Cloves
Juice Of Brazilian Limes 2
Cod Or Hake (1 Inch Diced) 75g
Salmon (1 Inch Diced) 75g
Monkfish (1 Inch Diced) 75g
Sunflower Oil (for The Sauce) 10 Ml
Sunflower Oil (to Fry Fish) 10 Ml
Coconut Milk 150 Ml
Fresh Parsley (chopped Finely) 1.5 Tsp.
Cornflour (diluted With A Little Cold Water) 1 Tsp.
Caster Sugar 1 Tsp.

Hints 'n' Tips


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This certainly has that authentic Brazilian flavour. I really enjoyed this but I did find it quite complicated to make although worth the effort
Can't see that is complicated other than you have to purchase 3 different types of fish. Sounds really YUMMY and I have put it on my Pinterest SITE
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