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peruvian

Amazon Style Coconut Fish Stew with Plantain

This simmered dish pairs firm white fish fillet, cut into chunks with coconut milk, plantain, peeled and diced and red onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
48 g Carbohydrates
39 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 134g firm white fish fillet (cod or pollock), cut into chunks 134 kcal
  • 134g coconut milk 264 kcal
  • 107g plantain, peeled and diced 155 kcal
  • 47g red onion, diced 19 kcal
  • 5g garlic, minced 7 kcal
  • 11g aji amarillo paste 8 kcal
  • 7g olive oil 62 kcal
  • 80g water 0 kcal
  • 7g lime juice 2 kcal
  • 7g cilantro, chopped 2 kcal
  • 0.33 tsp (1g) salt 0 kcal
  • 0.17 tsp (0g) black pepper 1 kcal

Cooking instructions

  1. firm white fish fillet (cod or pollock)saltblack pepper
    Season the fish with salt and black pepper.
  2. red oniongarlicolive oil
    In a small pot, heat the olive oil over medium heat. Cook the red onion until softened, 3 minutes. Add garlic and cook 30 seconds.
  3. aji amarillo paste
    Stir in the aji amarillo paste and cook 30 seconds to bloom.
  4. coconut milkwater
    Add coconut milk and water; bring to a gentle simmer.
  5. plantain
    Add the plantain pieces and simmer 6 to 8 minutes until nearly tender.
  6. firm white fish fillet (cod or pollock)
    Slide in the fish and simmer gently 3 to 4 minutes until just cooked through.
  7. lime juicecilantro
    Remove from heat and stir in lime juice and cilantro. Adjust seasoning and serve.

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