Steamed Fish Moqueca with Coconut Milk and Dendê Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Brazilian seafood stew simmered with fresh fish, coconut milk, and the vibrant palm oil known as dendê, highlighting coastal Bahia flavors. This brazilian-inspired seafood ready in about 35 minutes pairs coconut milk, tablespoons dendê oil (palm oil), medium, chopped tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Brazilian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse and pat dry 1.5 pounds of firm white fish fillets, then season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons fresh lime juice. Set aside for 10 minutes.
  2. Step 2: Heat 3 tablespoons dendê oil in a large heavy-bottomed pot over medium heat. Add 3 minced garlic cloves and 1 large thinly sliced onion, sautéing for 3-4 minutes until fragrant and translucent.
  3. Step 3: Layer 3 chopped tomatoes, 1 sliced red bell pepper, and 1 sliced yellow bell pepper over the onions. Pour in 1 cup coconut milk and bring to a gentle simmer.
  4. Step 4: Carefully nestle the seasoned fish fillets on top of the vegetable mixture, cover the pot with a tight-fitting lid, and steam over low heat for 15 minutes until the fish is opaque and flakes easily.
  5. Step 5: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the stew before serving with white rice.

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Frequently asked questions

How long does Steamed Fish Moqueca with Coconut Milk and Dendê Oil take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Fish Moqueca with Coconut Milk and Dendê Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Steamed Fish Moqueca with Coconut Milk and Dendê Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Fish Moqueca with Coconut Milk and Dendê Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Fish Moqueca with Coconut Milk and Dendê Oil?

Brazilian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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