Fish in peanut sauce — peixe com molho de amendoim
🥜🐟 Fish gently simmered in peanut and tomato sauce with garlic, ginger and optional piri-piri.
Ingredients
- 🐟 800 g firm fish fillets, skinless and checked for bones
- 🥜 160 g pure peanut paste, with no added sugar
- 🍅 250 g crushed tomatoes
- 🧅 1 large finely sliced onion
- 🧄 3 crushed garlic cloves
- 🫚 2 cm fresh grated ginger
- 🫗 1 tbsp peanut or sunflower oil
- 💧 350 ml hot drinking water, added gradually
- 🌶️ 1 small fresh piri-piri chilli, optional
- 🍋 Juice of 1/2 lime, added after cooking
- 🧂 3 g fine salt, adjusted to the peanut paste
- 🌿 2 tbsp chopped fresh coriander or parsley, optional
- 🥬 200 g washed spinach or leafy greens, optional
- 🍚 Rice, xima or cassava to serve; not included in nutrition estimates
Preparation
Keep fish cold. Check each fillet for bones, dry and cut into even pieces about 5 cm. Use a board reserved for raw fish, then wash hands and utensils before preparing vegetables.
Thin the peanut paste in a bowl with 200 ml hot water added in stages. Whisk to a smooth cream with no dry pockets and set aside. Do not add thick paste directly to the pot, where it may lump and stick.
Heat oil in a pot over medium heat. Add onion and cook 6 minutes until soft. Add garlic, ginger and optional piri-piri; stir for 1 minute without browning the garlic.
Add tomatoes and cook uncovered for 8–10 minutes, stirring regularly, until the base reduces and watery liquid evaporates. Undercooked tomato makes the peanut sauce sharply acidic.
Pour in the peanut cream in a thin stream while stirring, then gradually add the remaining 150 ml water. Bring to a gentle simmer. Cook uncovered for 15 minutes, scraping the bottom every 2 minutes; add a spoonful of hot water if too thick.
Lay fish in the sauce and coat gently with a spoon. Partially cover and cook at a low simmer for 8–12 minutes, depending on thickness, without stirring. Peanut thickens and can burn over high heat.
Check the centre of the largest piece with a clean thermometer and reach 63°C. Continue in 2-minute intervals if needed. Remove from heat when cooked; do not seek a vigorous boil or separated peanut oil.
Add lime juice, taste and adjust salt. Add optional greens for the final 2 minutes, just until wilted. Scatter fresh herbs and serve with rice, xima or cassava. Clearly mention peanut and fish allergens.