Shredded codfish with pumpkin and coconut cream
2
Ingredients
300 g Riberalves Ready to Cook Shredded Codfish
200 g pumpkin, in small cubes
½ onion, chopped
1 garlic clove, chopped
150 ml coconut cream
1 tbsp olive oil
½ tsp fresh ginger, grated
Juice of ½ lime
Fresh coriander, to finish
Salt and pepper, to taste
Chopped cashews, to taste
200 g pumpkin, in small cubes
½ onion, chopped
1 garlic clove, chopped
150 ml coconut cream
1 tbsp olive oil
½ tsp fresh ginger, grated
Juice of ½ lime
Fresh coriander, to finish
Salt and pepper, to taste
Chopped cashews, to taste
Preparation
Cook the pumpkin in salted water until tender, about 10 minutes. Drain and set aside.
In a deep frying pan, heat the olive oil and sauté the onion, garlic and ginger until fragrant, about 3 minutes.
Add the cooked pumpkin and mash lightly with the back of a spoon, leaving some pieces whole for texture.
Pour in the coconut cream and simmer gently for 5 minutes, until slightly thickened.
Add the shredded codfish, still frozen, and fold in gently, letting it heat through thoroughly, about 5 minutes.
Season with salt and pepper to taste and finish with the lime juice and chopped coriander.
Stir well and remove from the heat.
Serve sprinkled with chopped cashews.