This is a simple recipe that anyone could be able to replicate and perfect for a hot summer day as a starter or light bite as the mix of ingredients will make it a refreshing dish. At elEfante we served with a cold coriander and sweet potatoes sorbet that makes it even better during our summer menus
Total Time
35min
5.0
2 Ratings
Author: elEFANTE
Servings:
2
Ingredients
•
1
cup
Unsweetened Coconut Cream
•
3
Limes
•
2
Lemons
•
1
Jalapeño Pepper
•
1/2
Red Onion
•
1/4
Long Dutch Chili Pepper
•
1/2
in
Fresh Ginger
•
1
clove
Garlic
•
to taste
Salt
•
8
oz
King Fish
or Fatty White Fish
•
1
Large
Sweet Potato
•
4
pieces
Fresh Cilantro
•
to taste
Coconut Shavings
Cooking Instructions
1.
Squeeze the juice of the Limes (3) and Lemons (2).
2.
Dice the Jalapeño Pepper (1) and Long Dutch Chili Pepper (1/4).
3.
Mince the Fresh Ginger (1/2 in) and Garlic (1 clove).
4.
Thinly slice half of the Red Onion (1/2) and dice the other half. Set aside. Thinly slice the Fresh Cilantro (4 pieces).
5.
Mix the Unsweetened Coconut Cream (1 cup) with the limes and lemons juice, diced jalapeno, diced red onion, Dutch chili, minced ginger, garlic and Salt (to taste). Chill for 30 minutes.
6.
Peel the Sweet Potato (1) and dice. Blanch the diced sweet potato in boiling water until cooked but firm, place them in iced cold water to stop the cooking, remove from the water and reserve.
7.
Dice the King Fish (8 oz).
8.
Add the diced king fish to the coconut marinade, enough to cover the fish. Leave to marinate for a couple of minutes.
9.
Place the cooked sweet potatoes in a serving bowl.
10.
Spoon the fish making sure that it's covered with the coconut marinade. Top it with the sliced red onion and baby coriander. Finish with the Coconut Shavings (to taste) and enjoy!
Nutrition Per Serving
CALORIES
470
FAT
26.4 g
PROTEIN
25.9 g
CARBS
33.8 g
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