CÓMO HACER PESCADO EN ZUMO DE COCO PASO A PASO - MOJARRA EN LECHE DE COCO - RECETA PARA SEMANA SANTA

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

Wash the mojarra with lemon water, ensuring no pieces are left inside.

Season the mojarra with salt, making sure to add it inside the cuts of the fish.

Heat olive oil in a high-temperature pot until it's hot enough that bubbles start to form.

Carefully add the mojarra to the hot oil, ensuring it doesn't stick to the pot.

Fry the fish until the edges turn yellow and crispy, about a few minutes on each side.

Remove the fried fish and let it drain excess oil.

Grate the coconut after removing the water from it, then blend the grated coconut with 1.5 liters of water to extract the coconut milk.

Chop the vegetables finely, including garlic, red bell pepper, and green onion.

Add the chopped vegetables, crushed black pepper, and achiote to the pot with the coconut milk.

Bring the mixture to a simmer over medium heat, allowing the vegetables to soften and absorb the coconut flavor for about 5-10 minutes.

Place the fried mojarra back into the pot, cover, and let it cook with the coconut mixture until the fish is fully cooked and flavors meld together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens