“This is one of my favourite fish dishes - a wonderful combination of Brazilian ingredients where the flavours work perfectly together. The lime added at the end gives it a wonderful zesty finish and really lifts the dish. You can use any type of fish but I’ve used salmon for its lovely pinkness, meaty monkfish and hake or cod, which gives it a nice flakiness. Mussels and prawns would work well too. A real celebration of seafood!” – Marcello Tully Serves 2 Ingredients 10ml Sunflower Oil (to fry fish) 10ml Sunflower Oil (for the sauce) 75g monkfish (1 inch diced) 75g salmon (1 inch diced) 75g cod or hake (1 inch diced) Juice of 2 Brazilian limes 2 cloves of garlic (chopped finely) 3 shallots (chopped finely) 25g ginger (Approx. 1 inch – peeled and chopped finely) ½ fresh red chilli (chopped finely) 150ml double cream 150ml coconut milk 1 ½ tsp fresh parsley (chopped finely) 1 tsp cornflour (diluted with a little cold water) 1 tsp caster sugar
Method 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 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. Brazilian Lime recipes by Marcello Tully