Brazilian Style Coconut Salmon and Prawn Moqueca
with Fragrant Rice, Coriander and Lime
- Fish
- Crustaceans
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- May contain traces of allergens
Influenced by Afro-Brazilian culture, moqueca is a versatile stew. It starts with onion, garlic and tomato, before coconut milk, chilli and lime are added. There's many versions of moqueca, but this one focuses on salmon and prawns and the influences of the Bahia state of Brazil, mostly the abundant coriander garnish over the top!
Ingredients
1 unit(s)
Bell Pepper
150 grams
Jasmine Rice
200 grams
Salmon Fillets
(Contains: Fish)
3 unit(s)
Garlic Clove
1 unit(s)
Lime
125 grams
Baby Plum Tomatoes
1 sachet(s)
Brazilian Style Spice Mix
(May contain traces of: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
160 grams
King Prawns
(Contains: Crustaceans)
1 bunch(es)
Coriander
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-full kettle.
b) While it comes to the boil, halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 12-13 mins.
d) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the sliced pepper and stir-fry until softened and charred, 5-6 mins.
c) Meanwhile, cut the salmon fillets into 3cm chunks. IMPORTANT: Wash your hands and equipment after handling raw fish.
d) Peel and grate the garlic (or use a garlic press). Cut the lime into wedges.
a) Once the pepper is charred, turn the heat down to medium, add the baby plum tomatoes and fry until starting to soften, 2-3 mins.
b) Next, add the garlic and Brazilian style spice mix. Fry for 30 secs.
c) Stir in the coconut milk, veg stock paste, sugar and water for the sauce (see pantry for both amounts).
a) Bring the sauce to the boil, then lower the heat.
b) Drain the prawns, then stir into the sauce along with the salmon chunks.
c) Simmer until the sauce has thickened and the prawns and salmon are cooked through, 6-8 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The fish and prawns are cooked when pink on the outside and opaque in the middle.
a) While the prawns cook, roughly chop the coriander (stalks and all).
b) Once the prawns and salmon are cooked, squeeze in some lime juice, season with salt and pepper and remove from the heat.
c) Stir in half the coriander.
a) Share the rice out between your bowls and spoon over the coconut salmon and prawn moqueca.
b) Sprinkle over the remaining coriander.
c) Serve any remaining lime wedges on the side for squeezing over.
