Guinea-Bissau

Moqueca de Peixe

(Braised Whole Fish)


-1 whole fish (about 1kg), cleaned and scaled 

-2 hot chillies 

-juice of 2 lemons 

-1 can of coconut milk 

-1 Tbsp tomato purée (mix with coconut milk)

-1 onion, sliced into rings

-1 green or red bell pepper, sliced

-salt, to taste 

-hot chilli powder, or freshly-ground black pepper, to taste 

1) Pound together a few hot chillies with a little salt and the lemon juice. Rub this mixture liberally over the fish and set aside to marinate in the refrigerator for 1 hour. 2) After 1 hour, remove the fish and transfer to a roasting pan. Arrange the onion rings and bell pepper strips over the top then pour in the coconut milk (mix with the tomato purée first). 

3) Cover with a lid or a sheet of kitchen foil, then transfer to an oven pre-heated to 180°C and bake for 40 minutes, or until the fish is tender (it will flake readily with a fork). When ready, carefully transfer the fish to a serving dish. 

4) Pour the coconut milk sauce over fish and accompany with white rice.

Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-moqueca-de-peixe
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