Entree: Timor-Leste – Northern Culinary Region – Bebinca de Peixe (Timorese coconut-based spiced fish stew simmered with tamarind, lime, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 1/2 lb (680 g) firm white fish fillets (such as snapper or mahi-mahi), cut into 2-inch pieces
- 1 tsp (6 g) salt for fish, plus more to taste
- 1/2 tsp (2 g) ground turmeric
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 2 fresh red chiles or bird's eye chiles, sliced (adjust to taste)
- 2 medium tomatoes, chopped
- 1 can (14 oz/400 ml) coconut milk
- 1 tbsp (15 g) tamarind paste dissolved in 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) palm sugar or packed brown sugar
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) lime juice
- 1/4 cup (15 g) fresh cilantro, chopped
- Cooked white rice, for serving
- Optional: banana leaves for lining a baking dish or serving

Instructions

1. Lightly season the fish pieces with 1 tsp salt and 1/2 tsp turmeric; set aside while you prepare the sauce.
2. Heat oil in a wide skillet or saucepan over medium heat. Add sliced onion and sauté until softened and beginning to color, about 5 minutes. Add garlic, ginger and chiles and cook 1–2 minutes until fragrant.
3. Stir in chopped tomatoes and cook until they break down, about 4 minutes. Add ground coriander and black pepper and cook briefly to bloom the spices.
4. Pour in coconut milk, dissolved tamarind, and palm sugar. Bring to a gentle simmer and taste for seasoning, adjusting salt or sugar as needed.
5. Gently add the fish pieces to the simmering coconut broth, cover and poach on low heat 6–10 minutes depending on thickness, until fish is opaque and flakes easily.
6. Finish with lime juice and stir in chopped cilantro. Serve hot over steamed white rice, using banana leaves if desired for an authentic presentation.