2 Reviews

So wonderfully seasoned. I replaced the pepper sauce with 1 tablespoon Thai kitchen curry paste,the parsley with cilantro and keffer lime leaves. I think I would like to add Shrimp and scallops next time around to give it a more heartier stew. Served over Dal and Jasmin rice. Talk about bringing the world together through food. Thanks Jan!

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Rita~ October 06, 2003

There's nothing better than the traditional style of preparing moqueca. What I do is put onions, tomato, cilantro, chopped peppers and juice of a lime together in a large bowl, crush them together, then marinade the fish in it. Then I heat oil in a pan, add the fish and marinate, cook for a few minutes, then add a freshly squeezed coconut milk. I would recommend a freshly caught seabass for this. Please dont get me wrong, I'm not a brazilian, I'm a Filipino who just loves cooking. Enjoy!!! Nur Mujjer R. Nurani

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Chef Nur Mujjer Nurani September 22, 2004
Fish Stew with Coconut (Moqueca)