Fish in coconut sauce (sere de pescado) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Mexico Region / Locale: Quintana roo Servings: Serves 4
Mexico Region / Locale: Quintana roo Servings: Serves 4This exquisite dish, known as ‘Sere de Pescado’, originates from the coastal regions of Mexico, a country celebrated for its vibrant, diverse culinary traditions. The dish harmoniously combines the fresh flavors of the sea with the rich, creamy essence of coconut milk, resulting in a sophisticated and comforting meal. This seafood delight takes inspiration from both traditional Mexican and Afro-Caribbean cuisines, reflecting a melting pot of flavors and techniques. Typically, white fish is used, which is gently poached in a flavorful coconut broth, accented with aromatic spices and fresh herbs. The dish is a testament to the natural bounty of the region and the creative adaptability of Mexican food culture.
Ingredients
- White fish fillets – 600 g / 1.3 lb
- Coconut milk – 400 ml / 1 3/4 cups
- Onion, finely chopped – 1 medium
- Garlic cloves, minced – 2 cloves
- Red bell pepper, sliced – 1 large
- Cherry tomatoes, halved – 200 g / 7 oz
- Cilantro, chopped – 1/2 cup / 20 g
- Lime juice – 2 tablespoons
- Vegetable oil – 2 tablespoons
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Jalapeño, sliced – 1 small
Instructions
- Heat oil in a large pan over medium heat. Add the onion and cook until translucent.
- Stir in the garlic and red bell pepper, cooking for another 2 minutes.
- Add the cherry tomatoes and cook until they start to soften.
- Pour in the coconut milk, season with salt and pepper, and stir gently.
- Lay the fish fillets into the sauce and pour lime juice over them.
- Gently simmer the fish in the sauce for about 10 minutes or until cooked through.
- Sprinkle with cilantro and sliced jalapeño before serving.
Substitutions
- White fish fillets -> Salmon or tilapia
- Coconut milk -> Light coconut milk
- Cilantro -> Parsley
Enhancements in the Next Evolution
- Enhance the sauce by adding a small piece of ginger, minced.
- Introduce a touch of curry powder for an extra layer of flavor.
- Include a handful of baby spinach for added nutrients and color.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
