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Preparation Time: 20 min
Cook Time: 50 min


1kg White Fish Fillet Loin - sliced into squares
1kg Prawn Deshell
3 Lime
4 Onions
1 Green Capsicum
1 Yellow Capsicum
1 Red Capsicum
1 canned Diced Tomatoes
2 tbsp Olive Oil
3 Garlic Cloves
500ml Coconut Milks
2 Fish Stock Cubes

1. Marinate fish and prawn in lime, salt and pepper. Set aside.
2. Heat Olive oil in large skillet. Cook a portion of onion and garlic until tender and fragrant. Remove from heat.
3. Layer onion and garlic as the base into a casserole dish.
4. Nestle one layer of fish over cooked vegetables. Then, sprinkle some raw onion, capsicums and diced tomatoes over fish layer. Repeat steps. Sprinkle some fish stock cubes over.
5. Place one layer of prawn over the existing layers. Sprinkle raw onion, capsicum and diced tomatoes over. Repeat layering until all protein are finished. Sprinkle remaining fish stock cubes over.
6. Pour coconut milk over.
7. Cook with steam oven under steam + forced air at 180°C for 30 mins.
8. Alternatively, to cook over a hob, after step 2, add in the capsicums and cook through till tender. Repeat step 3 to step 6. Bring to simmer over the cooktop and let it thicken to reduce. Taste and season with salt.
9. Finish with dash of tabasco and some chopped coriander if required.

Credits to Chef Fabio Kraiczyk.
Recipe prepared with Ariston Built-in Combi Steam Oven MS 798 IX A (EX).

MS 798 IX A (EX)