It's not often that I discover something new and different, that I shall incorporate into my cooking today onwards.
From Laylita's pescado encocado, I decided on the spot that I'd have to try the dish from Central America, just reading it.
Some posts sing out to be cooked.
I also knew that I wouldn't buy tinned coconut for it, and would attempt to make fresh coconut milk.
Now the coconuts I've seen in Morrisons are obviously not the Spice Island quality I've tried in the past. But they'd have to do.
As with most things on the internet, there is a lot of guidance out there on how to do it. All very simple too.
I blended the coconut pieces with a little liquid (milk, water, cream), I used milk here. Squeezed hard through a muslin to extract the cream, and .... well, there is no "and". That's all there is to it.
bacalao encocado: ingredients
fresh, firm fish fillet cut into chunks - cod, halibut, sea bass etc
the juice of 2 oranges, and 2 lemons
4 garlic cloves
1tsp ground coriander
1tsp ground cumin
1 small onion, chopped finely
2 red peppers, chopped finely
4 tomatoes, chopped finely
coconut milk, freshly extracted or tinned
freshly chopped coriander herb
Soak the fish in lemon & orange juice, garlic, cumin, coriander, paprika and salt for 1 - 2 hours in the fridge
Sauté the onion, garlic tomatoes and peppers (sofrito) for 5mins
Pour in the coconut milk and simmer for 10mins. (at this stage you can thicken the sauce with cornflour if you like - I prefer thin sauces and gravies)
Add the cod pieces, cover the pan and cook gently for 15 - 20 mins, dependent upon your fish.
|extract your fresh coconut pieces|
|purée the pulp with milk, cream or water|
|wring out the juice through a muslin|
|fine coconut & coconut milk|
A delicious fish dish, with a pleasurable, balanced, gently spiced coconut sauce.