Dominican Fish in Coconut-Ginger Caldero with Green Banana and Cilantro Rice

Name: Dominican Fish in Coconut-Ginger Caldero with Green Banana and Cilantro Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Dominicana
Ingredients: 21 oz grouper or snapper fillets; 2 tbsp lime juice; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 4 cloves garlic; 3 tbsp vegetable oil; 1 1/4 cups long-grain white rice; 2 cups water; 1/2 cup fresh cilantro; 1 cup red onion; 1/2 cup Dominican sweet peppers; 1 tbsp fresh ginger; 1 cup tomato; 1 tbsp tomato paste; 13.5 oz coconut milk; 10 1/2 oz green bananas; 1 cup fish stock or water; 1 tbsp butter; 1 tsp lime zest

An original Dominican-inspired dish in which fish fillets are gently simmered in a caldero with coconut milk, fresh ginger, sweet peppers, tomato, and green banana, served with cilantro rice and a touch of lime. It is homey, aromatic, and balanced, with flavors that feel distinctly Dominican Caribbean.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g grouper or snapper fillets (skinless, en 4 porciones)
30 ml lime juice (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
2 g dried oregano (divided)
12 g garlic (majado or chopped, divided)
45 ml vegetable oil (divided)
240 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
20 g fresh cilantro (chopped, divided)
120 g red onion (in strips finas, divided)
60 g Dominican sweet peppers (sliced)
15 g fresh ginger (grated)
150 g tomato (chopped)
15 g tomato paste
400 ml coconut milk
300 g green bananas (pelados and cut en ruedas gruesas)
240 ml fish stock or water
14 g butter
2 g lime zest

Nutrition facts

per serving

532 kcal

Calories

33 g

Protein

46 g

Carbs

24 g

Fat

4 g

Fiber

42 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

FishDairy

Instructions

1
Season the grouper or snapper fillets with 15 ml (1 tbsp) lime juice, 4 g (3/4 tsp) salt, 1 g (1/4 tsp) black pepper, 1 g (1/2 tsp) dried oregano, and half of the garlic. Let rest for 10 minutes while you prepare the remaining ingredients.
2
For the rice, heat 15 ml (1 tbsp) vegetable oil in a pot over medium heat. Sauté 30 g (1/4 cup) of the red onion for 2 minutes, add the rice, and stir for 1 minute. Add 480 ml (2 cups) water, 2 g (1/4 tsp) salt, and half of the cilantro. When it comes to a boil, cover and cook on low for 18 minutes until the liquid is absorbed. Turn off the heat and let it rest covered.
3
While the rice cooks, heat 15 ml (1 tbsp) vegetable oil in a wide caldero or deep skillet over medium heat. Add the remaining red onion, sweet peppers, ginger, and the rest of the garlic. Sauté for 3 to 4 minutes until fragrant.
4
Stir in the chopped tomato, tomato paste, the remaining oregano, 2 g (1/4 tsp) black pepper, and 2 g (1/4 tsp) salt. Cook for 4 minutes, gently crushing the tomato to create a sauce base.
5
Pour in the coconut milk and fish stock or water. Add the green bananas and cook over medium-low heat for 10 minutes, partially covered, until they begin to soften.
6
Nestle the fish fillets into the sauce, spoon a little liquid over them, and cover. Cook for 8 to 10 minutes over low heat, until the fish is tender and reaches a safe internal temperature of 145°F (63°C).
7
Add the butter, lime zest, and the remaining lime juice. Gently shake the pan to combine without breaking the fillets. Taste and adjust with the remaining salt if needed.
8
Fluff the rice with a fork and mix in the remaining cilantro. Serve the cilantro rice in shallow bowls and place the fish with the green bananas and plenty of coconut sauce on top or alongside.
9
If you want to hold it warm before serving, cover and place it in the oven at 200°F (95°C) for up to 10 minutes, without overcooking the fish.

Chef tips

Use a firm fish so it does not fall apart in the sauce. If the green bananas are very small, check them 2 minutes earlier. The caldero develops better flavor if you let the tomato and tomato paste cook well before adding the coconut milk.

Substitutions

You can substitute the grouper or snapper with mahi-mahi, thick-cut tilapia, or fresh cod. The butter may be omitted or replaced with 1 additional tbsp of oil for a dairy-free version. If you cannot find Dominican sweet peppers, use red bell pepper with an extra pinch of oregano.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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