A rich Brazilian classic turned up to extreme heat 🌶️💥 — silky coconut broth, tender fish, and bold peppers all hitting HARD.
🛒 Ingredients
- 1.5 lbs white fish (cod, snapper, or halibut), cut into chunks 🐟
- 1 bell pepper (red or yellow), sliced 🌶️
- 1 small onion, sliced 🧅
- 2 cloves garlic, minced 🧄
- 1 medium tomato, chopped 🍅
- 1 can (13.5 oz) coconut milk 🥥
- 1 tbsp palm oil (or olive oil) 🟠
- 1 tbsp lime juice 🍋
- 1 tsp paprika 🌶️
- Salt & pepper to taste 🧂
- 1–2 drops (!!) Mad Dog 357 Pure Gold Dragon’s Breath Hot Sauce 🔥🔥
🌿 Garnish
- Fresh cilantro 🌿
- Extra lime wedges 🍋
- Steamed white rice 🍚
👨🍳 Instructions
-
Build the base 🔥
In a pan, heat palm oil and sauté onion, garlic, and bell peppers until softened. -
Layer flavor 🍅
Add chopped tomato and paprika. Cook until everything starts to break down. -
Make it creamy 🥥
Pour in coconut milk and bring to a gentle simmer. -
Add the fish 🐟
Nestle fish pieces into the sauce. Simmer gently for 8–10 minutes (don’t over-stir). -
Bring the heat 💀🔥
Add lime juice and VERY carefully mix in Mad Dog 357 Pure Gold Dragon’s Breath (start with a drop). -
Finish & serve 🍽️
Spoon into a bowl, top with cilantro, and serve with rice.
⚡ Pro Tips
- This sauce is insanely hot — treat it like an extract 🔥
- Let the fish cook gently so it stays tender
- Add dendê oil if you want true Brazilian authenticity 🇧🇷
Creamy. Bright. Savagely spicy.
Moqueca just went nuclear ☢️🔥