Back to Recipe Menu

Brazilian fish


  • Grind the salt and garlic with the coriander using a mortar and pestle. Then add the juice of 1 lime and mix well.
  • Smear the spice rub over the fish and refrigerate for at least 1 hour.
  • When ready, toss the capsicum with the tomatoes and onion.
  • Heat the oil in a large heavy-bottomed pan and add the fish with half of the vegie mixture. Cover and cook on a high heat for about 5 mins. Then add the remaining vegies and coconut milk. Mix well, turn the heat right down and gently simmer, covered, for another 4-5 mins. Taste for seasoning.
  • Serve on a bed of steamed rice with lime wedges on the side.


  • 1 tspn sea salt flakes
  • 2 garlic cloves, crushed
  • 2-3 tbsp fresh coriander leaves
  • 2 limes
  • 4 x 180 gm 'steaky' fish fillets, eg. snapper
  • 1 green capsicum, cored, seeded & finely diced
  • 1 punnet cherry tomatoes, quartered
  • 1 large onion, finely diced
  • 4 tbsp olive oil
  • 200 ml coconut milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm