Dominican Republic cuisine is one of the cultural sections of this country that will awaken the passion of tourists. Those who choose to spend a season in this Caribbean country will have the opportunity to test a thousand combinations of flavors, aromas, textures and colors typical of the most delicious recipes of the Antillean cuisine.

One of the most important dishes of the Dominican recipe book is fish with coconut. Soft, subtle, fragrant, tasty, delicate… many are the adjectives that come to mind when taking a bite of this delicious national food, but the best thing is that today we can learn to prepare it.

We clean a kilo of fish and take away the scales. We wash it well, cut into slices and dry them with paper towels.

We will put a couple of tablespoons of lemon juice, a clove of garlic, a pinch of salt and a bit of oregano and pepper in a bowl. We mash and mix well these ingredients and bathe with it the fish slices, allowing them to marinate at least one hour.

Once the marinated has elapsed, drain and coat the fish with flour. Fry in plenty of hot oil. Take out of the skillet and reserve.

We will make the sauce in the same fish oil. Fist, sauté a sliced onion until golden brown. Then add the marinade fish, a sliced chili pepper, bay leaf, medium chopped leeks, a bit of fresh parsley, a couple of peeled and chopped tomatoes and a couple of tablespoons of tomato sauce.

Finally put the fried fish slices in a pot and incorporate the milk of a couple of coconuts, a cup of hot water and the fried. Let that all simmer for a quarter of an hour. Delicious cuisine of Dominican Republic!

Creative Commons or Public Domain Image: Flickr/whologwhy