Quick and Easy Moqueca | Brazilian Fish Stew

Heat 1.5 tablespoons of coconut oil in a wok on high heat.

Add 50 g of finely diced onion and the diced green chili to the hot oil and sauté for 2 minutes until the onions are translucent.

Add half a red pepper and half a yellow pepper, stirring to combine.

Add 0.25 teaspoon cayenne pepper and 0.5 teaspoon smoked paprika to the pan and stir.

Add 8 g of finely sliced garlic and stir until aromatic.

Add 100 g of diced tomato and stir until juices are released.

Prepare jasmine rice by washing thoroughly and covering with cold water, bringing it to a simmer before reducing heat to cook.

Equipment Needed

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