Panamanian

Pescado en Salsa de Coco con Arroz

Name: Pescado en Salsa de Coco con Arroz
Total time: 40 min
Yield: 4 servings
Cuisine: Panamanian
Ingredients: 200g fish fillets; 1 cup coconut milk; 1 onion, chopped; 2 cloves garlic, minced; 1 tbsp vegetable oil; 1 cup rice; 2 cups water; Salt and pepper to taste

A Panamanian dish of fish in coconut sauce served with rice.

40 minutes4 servings

Method

Sauté onion and garlic in oil until softened.
Add coconut milk and bring to a simmer.
Add fish fillets and cook 8-10 minutes until flaky.
Cook rice separately and serve with fish and sauce.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Mains Seafood

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